Food & Entertaining

This Adorable New Cookbook Is All About Toast

This Adorable New Cookbook Is All About Toast
Courtesy Harper Collins
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Toast is hot—literally and figuratively—and if you're not already a gourmet tartine devotee, then Jill Donenfeld's newly released book, Better on Toast, may persuade you. Just to be clear, we're talking about the good stuff: Artful concoctions of artisanal breads topped with well-considered ingredients that span from the simplest combination of pantry staples to more complex arrangements.

Either way, one should never underestimate the power of an expertly curated open-faced sandwich, and Donenfeld's fourth book features a healthy mix of approachable, on-trend recipes (yes, avocado is well represented) and some that are slightly more experimental, like the Spice Roasted Radishes and Mint Feta Yogurt recipe, which follows below. Although slightly involved, there are a few major pluses to making this flavorful treat: Not only does it indulge your total love for roasted radishes, as a dinner-party staple it's relatively easy and sophisticated. Even if you wanted to skip the toast, each of the main elements works well independently too: Serve the roasted veggies as a yummy side or the spread as a tasty dip for crudités.

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John Von Pamer
Spice Roasted Radishes and Mint Feta Yogurt

Makes: 6 toasts

Ingredients

2 tbsp pine nuts
¼ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground coriander
1 tsp salt
½ tsp freshly ground pepper
3 tbsp olive oil, plus more for drizzling
Bunch of radishes (8-10)
1/3 cup feta, preferably sheep's milk
½ cup plain yogurt
10 mint leaves, roughly chopped
½ tsp red chili pepper flakes
1 tsp honey
1 tbsp lemon zest
1 tbsp lemon juice
6 half-inch-thick slices whole wheat bread, oven-toasted with oil

Directions

1. Preheat oven to 400˚F and line a baking sheet with parchment paper.

2. In a small dry pan over medium-high heat, toast the pint nuts, 3 to 5 minutes. Transfer to a dish to cool.

3. In a medium bowl, combine the cinnamon, cumin, coriander, ½ teaspoon of the salt, the pepper, and 3 tablespoons oil.

4. Wash, stem, dry, and quarter the radishes. Toss them in the spice oil to coat.

5. Spread the radishes evenly on the prepared baking sheet. Roast for 15 to 18 minutes, until soft.

6. Meanwhile, blend the feta, yogurt, mint, chili flakes, honey, lemon zest, and remaining ½ teaspoon salt.

7. Assemble the toasts by drizzling them with the minty yogurt, topping them with the radishes, and sprinkling on the lemon juice and toasted pine nuts.

From Better on Toast by Jill Donenfeld. Copyright 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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