• 1 1/2 cups crumbled Greek feta cheese
• 1/3 cup ricotta or myzithra cheese
• 3 to 4 heaping Tbsp thick Mediterranean style yogurt or plain yogurt, drained, to taste
• 3 to 4 Tbsp extra-vergin olive oil, plus more to taste, for drizzling on bread
• 2 tsp dried thyme
• good bread, preferably whole wheat sourdough with a thick crust, cut into 6 to 10 1/2-inch-thick slices
• 1 to 2 firm, ripe tomatoes, as needed, sliced.
• freshly ground pepper to taste

1. Combine the feta, ricotta or myzithra, yogurt, olive oil, and thyme in a small bowl or whip together in a food processor. You can make the spread several days ahead.
2. To serve, toast the bread on both sides under the broiler until golden. Drizzle a little olive oil on each slice. Spread a Tbsp or two of the cheese mixture on each slice, top with a slice of tomato and sprinkle with pepper.

Tips: Using canned chickpeas will greatly reduce cooking time.

Ingredients Highlights
Replacing cow's milk with goat's milk may help reduce symptoms of ear infections, asthma, eczema and even rheumatoid arthritis.

Whole grains are a major source of complex carbohydrates, fiber, minerals and B vitamins. They are protective against the development of cancer, diabetes, heart disease, varicose veins, colon cancer, hemorrhoids and diverticulitis.