Winter Radish Toast
Winter produce often get’s a lot of hate for being bland, boring, and colorless. But I beg to differ. What lacks in sunny weather and vibrant energy from the summer, produce in the winter (like citrus and radishes) makes up for it. Beautiful pink raddichio, gorgeous yellow and orange hues of citrus groves, and sliced radishes that reveal natures very own art piece allow for some color to infiltrate our gloomy days.
This radish toast was heavily inspired by a peer of mine, Woldy Reyes, mastermind behind boutique catering company, Woldy Kusina. Woldy is a first-gen Filipino American chef who crafts contemporary food that evokes all of our senses- creating art on plate for both our eyes and mouths to devour. One gloomy day in January, I stumbled across Woldy’s Instagram story sharing an arry of toasts using winter produce. His radis toast stook out to me and was so tempted to replicate his creation.
Perfectly toasted sourdough bread is key here: providing a sturdy base with bite and tang during every bite. A thick layer of (vegan) cream cheese is essential; and if your layer of cream cheese is less than 1”… as a New Yorker I am dissapointed to say the least.
To balance the crunch and creaminess of a cream cheese toast, snappy and bright thinly sliced radishes give a beautiful contrast. Garnish the toast with MORE COLOR through chopped parsley, a drizzle of salsa macha (Mexican chili oil), and honey-for some sweetness because we always deserve some in the morning.
I hope you are as obsessed with this toast as I am. Don’t forget to support your local farmers by purchasing your winter produce at your local farmers market (if you have access to one). If not, use what you can and dive in!
Winter Radish Toast
Yield: 1 serving
Time: about 10 to 15 minutes
INGREDIENTS
freshly sliced sourdough bread (recommended, substitute with any bread of choice)
1 to 2 tablespoons of coconut/olive oil or butter
thinly sliced purple daikon radish
thinly sliced watermelon radish
2 to 3 tablespoons vegan cream cheese
drizzle of salsa macha (Mexican Chili Crisp), to garnish
drizzle of honey, to garnish
sprinkle of flaky sea salt, to garnish
freshly chopped parsley or mint, to garnish
DIRECTIONS
Begin by scrubbing your radishes very well to remove any debris or dirt that may remain on the skin. Using a SHARP knife or mandolin, thinly slice your radishes. Add them to a bowl (or container) with ice-cold water. Soaking the radishes in cold water will help prevent them from wilting and will also help with the vibrant colors. Store in the refrigerator for up to 10 days.
Toast your sliced bread of choice in the method you prefer. I like to heat 1 to 2 tablespoons of coconut oil in a cast-iron skillet over medium heat. Add the sliced sourdough and toast each side until golden brown.
Spread softened cream cheese on the toasted sourdough. Remove a couple of radishes from the water and pat them dry with a paper towel or kitchen cloth. Layer the thinly sliced radishes over the cream cheese.
Drizzle salsa macha (or chili oil of choice) and honey. Sprinkle with freshly chopped parsley or mint and flaky sea salt.
Take a picture and dive in!
