Photo Courtesy of Oxmoor House
Cook Time
5 Mins
Prep Time
20 Mins
Total Time
25 Mins
6 servings

Re-imagine your favorite bagel and lox—a New York City classic—as cute bite-sized toasts topped with whipped feta, thinly sliced smoked salmon, arugula, and capers. Blogger Chungah Rhee shares this lox toast recipe in her latest cookbook Damn Delicious: 100 Super Easy, Super Fast Recipes and it’s truly perfect for any hungry (but discerning) brunch crowd. She believes finger foods taste better for breakfast, and we’re not about to argue. Rhee warns, be wary of their size, though. She ate about 10 slices of lox toast before realizing there were only a few brunch appetizers left for her guests. Oops.

Mini Lox Toast


Excerpted from Damn Delicious: 100 Super Easy, Super Fast Recipes by Chungah Rhee. Copyright © 2016 Chungah Rhee. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.

How to Make It

Step 1

Make the whipped feta. Combine the feta cheese, cream cheese, and garlic in the bowl of a food processor, and pulse until the cheeses are whipped and the garlic is finely chopped; season with salt and pepper to taste. With the motor running, add the olive oil in a slow stream until emulsified.

Step 2

Preheat the oven to 425°F.

Step 3

Brush each slice of bread with olive oil. Put the bread on a baking sheet and bake until crisp and lightly golden around the edges, 5 to 6 minutes.

Step 4

Top each slice of toast with whipped feta, arugula, smoked salmon, red onion, and capers, dividing the toppings evenly. Serve immediately.

You May Like

Ratings & Reviews