Category: Breakfast

Ingredients:

• 4 Kiri Greek Style square portions
• 2 slices sourdough bread with sesame seeds
• 1/2 avocado, cut into slices
• 2 tablespoons pomegranate seeds
• 2 pinches of pink himalayan sea salt, to taste

Method:

1. In a pan over medium heat, lightly toast the bread for 2 minutes on each side until crispy and golden brown.
2. Evenly spread a generous layer of Kiri Greek on top of the bread.
3. Top with avocado slices and pomegranate seeds.
4. Garnish with a pinch of pink salt and serve.

Ingredients:

• 4 Kiri Greek Style square portions
• 2 slices whole wheat bread
• 1/2 medium ripe mango, cut into small cubes
• 2 tablespoons canned black beans, drained
• Fresh parsley leaves for decoration

Method:

1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
2. Evenly spread 2 Kiri Greek Style square portions on top of the whole wheat bread.
3. Top with mango cubes and black beans.
4. Garnish with fresh parsley leaves and serve.

Ingredients:

• 4 Kiri Greek Style square portions
• 2 slices whole wheat bread
• 1/2 cup (4 oz) spinach, roughly chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
  Pepper, to taste
• 3 tablespoons canned chickpeas, drained
• 1/4 teaspoon paprika

Method:

Step 1: Preparing the topping

1. In a pan over medium heat, add the olive oil and spinach. Season with garlic powder, pepper, and cook for 3 minutes stirring constantly with a wooden spoon until the spinach is soft.
2. In a small bowl, mix the chickpeas with paprika and add them to spinach. Cook for 2 minutes until they have a golden brown color. Remove from the heat and set aside to cool a little bit.

Step 2: Assembling

1. Evenly spread 2 Kiri Greek Style square portions on top of the bread.
2. Top Kiri Greek cheese layer with the sauteed spinach and chickpeas mixture.
3. Garnish the toast with a sprinkle of garlic powder. Serve!

Ingredients:

• 4 Kiri Greek Style square portions
• 2 whole wheat bread slices
• 1/2 medium peach, cut into slices
• 2 tablespoons almond butter
• 1 tablespoon almond flakes, roasted

Method:

1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
2. Evenly spread a generous layer of Kiri Greek Style on top of the whole wheat bread.
3. Drizzle thin lines of almond butter on top of cheese and garnich with peach slices.
4. Decorate the toasts with roasted almond flakes and serve.

Ingredients:

• 4 Kiri Greek Style square portions
• 2 slices whole wheat bread with seeds
• 2 tablespoons creamy peanut butter
• 2 fresh figs, cut into slices
• 1 tablespoon honey
• 2 pinches ground cinnamon

Method:

1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
2. Evenly spread 2 Kiri Greek Style square portions on the toasted bread.
3. Add another layer of peanut butter on top in the center.
4. Top with fig slices, honey, and a pinch of ground cinnamon. Serve!

Ingredients:

• 4 Kiri Greek Style square portions
• 2 whole wheat sourdough bread slices
• 1/2 red apple cut into slices
• 2 tablespoons quinoa, cooked
• 1 pinch of salt
• 2 tablespoons olive oil
• Fresh zaatar (thyme) leaves for decoration

Method:

1. In a pan over medium heat, toast the bread for 2 minutes on each side until crispy and golden brown.
2. Evenly spread on the toasted bread 2 Kiri Greek Style square portions.
3. Top Kiri Greek cheese layer with the apple slices and quinoa.
4. Drizzle some olive oil over each toast and add some fresh zaatar (thyme) leaves on top for decoration. Serve.

Ingredients:

• 2 Kiri Greek Style square portions
• 2 slices whole wheat loaf bread
• 2 tablespoons goji berries
• 2 tablespoons pumpkin seeds

Method:

1. In a pan over medium heat, lightly toast the bread for 2 minutes on each side until crispy and golden brown.
2. On each loaf bread slice, evenly spread 2 Kiri Greek Style square portions.
3. Garnish Kiri Greek cheese layer with goji berries and pumpkin seeds. Serve!

Ingredients:

• 4 Kiri Greek Style square portions
• 2 slices whole wheat rectangular crackers
• 2 medium radishes, cut into thin slices
• 1 medium beetroot, peeled, cooked, and cut into thin slices (in a circular shape of about 2 cm)
• 1 tablespoon flax seeds
• 1 tablespoon dried chives chopped
• 2 teaspoons olive oil

Method:

1. In a pan over medium heat, lightly toast the crackers for 2 minutes on each side until crispy and golden brown.
2. Evenly spread on the toasted crackers 2 Kiri Greek Style square portions.
3. Top with a layer of radish and beetroot slices.
4. Add flax seeds, dried chives, and a little bit of olive oil before serving.