These toasts make a satisfying lunch or dinner, especially with the addition of a runny egg. Both the salad and the whipped Feta can be made ahead, although neither takes long to pull off. The salad also makes a good accompaniment to pork and lamb; try it instead of coleslaw on your next pulled pork sandwich. Or, stir it into couscous, or the grain of your choice. <br /> <br />The Feta can also be repurposed: spooned over pasta, with potatoes, or with sliced apples (and maybe some crushed Marcona almonds, why not?) on more toast. You can also serve this on small crostini at a party. Both elements are multi-purpose, and I think speak to late winter–deep and flavorful, but bright. I used French Feta for my whip, which tends to be mild and not too salty. Feel free to use your favorite origin Feta, but keep in mind that saltiness will vary; taste before you add any additional salt or not. The whip can be made up to 4 days ahead and stored in an airtight container in the refrigerator. The salad is good for up to 3 days in the refrigerator. <br /> <br />If you are bringing these for a picnic, I recommend packing the salad, the whipped feta, and the toasts separately, and then allowing people to build their own tartines on site.

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