3/4 cup crumbled feta cheese
1/4 cup plain Greek yogurt
8 small or 4 large (3/4-inch) thick rustic bread slices, toasted
2 Zespri SunGold Kiwi, peeled and thinly sliced
1 firm but ripe avocado, peeled, pitted and sliced
Extra virgin olive oil
Place crumbled feta cheese and Greek yogurt in a small food processor and process until very smooth.
Spread equal amounts onto bread slices and top with alternating slices of Zespri SunGold Kiwi and avocado.
Drizzle lightly with olive oil and sprinkle with basil.
Optional: Add a tablespoon of tahini sauce to the feta for a little richer flavor.
Greek Variation: Omit the avocado and increase the number of Zespri SunGold Kiwi to three. Sprinkle lightly with chopped Kalamata olives. Drizzle with extra virgin olive oil and sprinkle with snipped fresh oregano and crushed red pepper flakes.