Greek Yogurt and Fruit Open Sandwich Delight
How to Make a Raspberry Greek Yogurt Fruit Open Sandwich (+ Raspberry Washing, Bug Removal, and Storage Tips)
The long-awaited raspberry season has arrived! Raspberries, a star fruit of June, are perfect for this time of year. Elevate your enjoyment with a visually stunning ‘Greek Yogurt Fruit Open Sandwich’. This recipe is as beautiful as it is delicious! While raspberries are the focus, feel free to add blueberries and kiwi for a vibrant, colorful topping. Lightly toasting the bread adds a delightful crispness, and using a thick, firm Greek yogurt makes shaping your open toast much easier. Raspberries are prone to mold and can sometimes harbor small insects, making proper washing and storage crucial. Today, we’ll show you how to make this incredibly simple yet gorgeous raspberry open toast, along with essential tips for washing, removing bugs, and storing them fresh! Don’t miss out on this delicious seasonal fruit recipe!
Sandwich Ingredients- 8 slices of Ciabatta bread (or your favorite bread)
- 100g thick Greek yogurt
- Honey, to taste
- Fresh blueberries, to taste
- Fresh raspberries, to taste
- Kiwi, to taste
For Washing Raspberries- 1 Tbsp Vinegar
- 1 Tbsp Baking Soda
- Warm Water (approx. 50°C / 122°F)
- 1 Tbsp Vinegar
- 1 Tbsp Baking Soda
- Warm Water (approx. 50°C / 122°F)
Cooking Instructions
Step 1
Wash the raspberries meticulously! First, fill a bowl with plenty of water and add 1 tablespoon of vinegar and 1 tablespoon of baking soda. Let the raspberries soak for about 5 minutes, then gently swirl them with your hands to clean. (The recipe creator used all four washing methods for thoroughness!)
Step 2
Next, we’ll rinse them with warm water around 50°C (122°F). You can use a temperature-controlled water dispenser, or mix 1 cup of boiling water with 2 cups of cold water to achieve the desired temperature. Soak the raspberries in the 50°C water for about 2 minutes, then rinse them thoroughly under cool running water 3-4 times. Drain them in a colander. Washing complete!
Step 3
Rinse the blueberries under running water as well. After washing both the raspberries and blueberries, gently pat them dry with a paper towel to remove excess moisture. This helps maintain their freshness.
Step 4
Peel and slice the kiwi into bite-sized pieces. This variety of fruit will create a wonderful medley of flavors.
Step 5
For the open sandwich base, you can use ciabatta, sliced bread, or baguette – whatever you prefer! The recipe creator used 8 slices of olive and cheese ciabatta. Different bread types will offer unique tastes and textures, so feel free to experiment.
Step 6
Place the bread slices in a dry pan over low heat without any oil. Toast them until golden brown on both sides, giving them a pleasant crispness. Once toasted, transfer the bread to a plate and let it cool slightly.
Step 7
Now it’s time to spread the Greek yogurt onto the toasted bread. Use a spoon to generously layer the thick Greek yogurt over the bread slices, creating a smooth, creamy base.
Step 8
Finally, arrange your prepared raspberries, blueberries, kiwi, and other fruits decoratively on top of the Greek yogurt. Drizzle with honey to your liking for the perfect finish! Enjoy this beautiful open sandwich, bursting with vibrant colors and a delightful sweet-tart flavor.
