Country toast with radishes and greens
6 servings
15 minutes
Radish and herb summer toast is a light, refreshing dish perfect for summer breakfasts and snacks. This recipe draws inspiration from traditional Russian summer appetizers where fresh seasonal ingredients take center stage. Crispy rye bread toasted to a golden crust pairs wonderfully with a creamy cheese spread that has a smooth texture and a hint of sour cream's tanginess. Bright, juicy radish adds zest to the dish while fresh parsley and cilantro enhance the flavor with their aromatic notes. Mizuna leaves contribute a delicate bitterness that makes the toast even more interesting. This toast can be served as a standalone dish or as an appetizer for summer lunch, pairing beautifully with refreshing drinks. Its simplicity in preparation and refined taste make it a true favorite for those who appreciate seasonal cuisine.
1
Slice the radish into thin rounds using a knife or mandoline.
- Radish: 6 pieces
2
Soaking radishes in cold water makes them crisper and slightly bend into a cup shape.
- Radish: 6 pieces
3
Chop parsley and cilantro finely.
- Parsley: 15 g
- Coriander: 15 g
4
Mix the cottage cheese with sour cream.
- Cottage cheese: 300 g
- Sour cream: 100 g
5
Add parsley and cilantro and mix.
- Parsley: 15 g
- Coriander: 15 g
6
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Toast the bread in a dry pan or toaster until golden brown.
- Rye bread: 6 pieces
8
Spread a generous layer of cheese cream on the bread.
- Cottage cheese: 300 g
9
Place the radish on the cream, having previously dried it with a paper towel.
- Radish: 6 pieces
10
Place small mizuna leaves on top and serve for breakfast.
- Mizuna: to taste