Thick coconut yogurt, peppery purple daikon radish, and a lime and chile peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino American chef Woldy Reyes. Scale the recipe for four toasts up as needed or slice each in half for passed toasts.
Ingreadients:
- ¼ cup chopped toasted unsalted peanuts
- ¼ cup finely chopped scallions
- 2 garlic cloves, finely chopped
- ¼ cup sweet chili sauce (such as Mae Ploy)
- Zest and juice of 2 limes
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more as needed
- 1 cup full fat coconut yogurt
- 4 thick slices country style bread, toasted in a pan with olive oil
- 1 medium purple daikon radish, cut into thin slices with a mandolin or sharp knife
- ¼ teaspoon Maldon sea salt
- 1 cup cilantro leaves with tender stems
Direction
- Make the peanut salsa: Combine peanuts, scallions, garlic, sweet chili sauce, lime zest and juice in a small bowl. Mix well and season with kosher salt and pepper.
- Smear a thick layer of coconut yogurt on each piece of toasted bread. Shingle radish slices on top. Spoon peanut salsa over radish slices. Garnish with cilantro and season with Maldon salt and black pepper.
