Mini appetizer toasts

Ingredients

4 servings

• 16 plain mini toasts
• 2 stalks of celery hearts
• 1 sprigs of thyme
• salt and freshly ground black pepper
• 1 slices of feta
• 2 sprigs of cherry tomatoes
• 1 tablespoons of liquid honey (acacia or thyme)
• 3 sprigs of thyme
• 1 tablespoons of olive oil
• 250 g cooked chickpeas
• 5 cl olive oil
• 1/2 limes
• 1 cloves of garlic
• 1 pinches of paprika
• 1 teaspoons of tahini (sesame paste)

Steps

1. 1

   Wash and slice the celery stalks into very thin rounds.

2. 2

   Prepare the roasted feta: preheat the oven to 220°C (428°F). Place the feta in an ovenproof dish. Surround it with cherry tomatoes, sprinkle with thyme, salt and pepper. Drizzle with honey and a dash of olive oil. Roast the feta for 15 minutes.

3. 3

   Prepare the hummus: heat 5 cl of water. Peel the garlic, cut in half, and remove the germ. Juice the lime. In a blender, add the chickpeas, hot water, lime juice, garlic, and salt. Start blending, then slowly drizzle in the olive oil while continuing to blend until you have a smooth puree.

4. 4

   Top the toasts with hummus. Place a bit of roasted feta and a cherry tomato on top. Press down lightly. Sprinkle with celery slices and garnish with fresh thyme.