Valentine’s Day Toast


It’s no secret that we have a love affair with putting things on toast, namely copious amounts of avocado and smoked salmon, but we’ll settle for just about anything. With Valentine’s Day giving us lots of inspiration this year, we absolutely had to channel our creativity in the form of two more toast recipes! Whatever you love to eat, we bet it tastes better on toast…


We just love the vibrant and beautiful pink color the watermelon radish when you cut into it; so perfect for Valentine’s Day. In the spirit of love, we took it up a notch and cut the radish slices into heart shapes (could you just die from the cuteness?!), whipped together a few other ingredients, and the result is the most whimsical slice of toast we’ve ever seen.

“i heart you” toast– watermelon radish, edamame hummus, micro greens, red scallions, sesame seeds, coarse sea salt, and rustic toast. 

Using a small (about 2 inches in diameter) heart shaped cookie cutter and a sharp paring knife, cut heart shapes out of 1/4 inch thick slices of the watermelon radish. You could also very easily do this using wax paper put on top of the radish in a heart shape, and cut around it. We needed about 5-6 radish heart shapes each piece of toast. Slice a piece of rustic bread into about a 1 inch piece, then let toast in the oven for a few minutes until just golden brown. When cooled, smooth the edamame hummus on top, followed by a layer of the watermelon radish hearts, followed by some micro greens, red scallions (regular scallions will also suffice), coarse sea salt, and finally toasted sesame seeds sprinkled on top.

*Edamame Hummus Recipe: In a food processor, pulse together 1 1/2 cups of shelled, cooked edamame beans, 1/4 cup tahini, 1/4 cup water, 3 tablespoons of lemon juice plus the zest, 3/4 teaspoon salt, 3 tablespoons of extra virgin olive oil, and 1 tablespoon of fresh chopped parsley.

Nothing says Valentine’s Day more than red roses. Inspired by that classic color, we created a “rose petal” toast that highlights the flavor of the beet, both cooked and uncooked. The mild flavor of ricotta and a drizzle of syrup-y balsamic glaze brings out just enough of the natural sweetness of the beets.

“rose petal” toast-roasted golden beets, thin-sliced raw red beets, micro greens, ricotta, balsamic, and rustic toast.

Roast 2 golden beets, (scrubbed, rinsed, drizzled with olive oil, and wrapped in tin foil) on a baking sheet in a 400 degree oven for 1 hour. Meanwhile, using a mandolin or a very sharp knife, thinly slice 2-4 red beets that have been scrubbed and rinsed. You want to have the effect of the beets resembling thin rose petals. After the golden beets are finished roasting, let cool completely before removing the exterior skin, and then cut into medium-to-thick slices (after roasting, the golden beets will become tender and soft). Slice some rustic bread into about a 1 inch slice and toast until golden brown. Spread a dollop of ricotta smoothly on the toast, arrange your red beet slices into a overlapping pattern covering the surface of the toast, put several slices of the golden beets in the middle of the red beet pattern, and finish with some micro greens and a drizzle of thick and sweet balsamic glaze (we used the store-bought kind).



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