Oven Baked Cheesy Toast with Herbs

This is one of those quick meals I make on autopilot. It takes just a few ingredients, comes together in minutes, and always hits the spot—whether it’s breakfast, lunch, or even dinner. (Breakfast-for-dinner is a little ritual I’ll never give up.)

I start with slices of bread and spread cream cheese over each one—soft, creamy, and just enough to hold the topping in place. Then I mix mozzarella, feta, parsley, and a bit of egg to bring it all together. Into the oven they go, and about 10 minutes later, you’ve got crispy-edged, melty-cheese toasts that are way more satisfying than they should be for how easy they are.

Oven baked cheesy toast topped with mozzarella, feta, and herbs, served golden and crispy on a tray

Ingredients

• 8 slices of bread

• Cream cheese, enough to spread on each slice

• 100 g feta cheese, well-drained and crumbled

• 150 g shredded mozzarella or gouda

• 1 egg

• A handful of fresh parsley, finely chopped

• 1 teaspoon dried oregano or thyme

• Black pepper, to taste

Instructions

Preheat your oven to 190°C (top-bottom heat, no fan). Line a tray with parchment paper.

Spread a generous layer of cream cheese on each slice of bread and place them on the tray.

In a bowl, combine the feta, mozzarella, parsley, oregano or thyme, black pepper, and egg. Mix until everything is evenly coated.

Spoon the mixture onto each slice and spread it out to the edges.

Bake for 10–12 minutes, or until the cheese has melted and browned slightly and the bread edges are crisp.

Serve warm, optionally with fresh tomatoes, cucumbers, or a simple salad on the side.