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. He advises using a thick coconut yogurt for this recipe; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken.

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Read the full recipe after the video.

Recipe Summary

total:
15 mins
active:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

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