Miso Cream Cheese Toast with Crunchy Vegetables

Miso Cream Cheese Toast with Crunchy Vegetables | Serious Crust by Annie Fassler
Miso Cream Cheese Toast with Crunchy Vegetables | Serious Crust by Annie Fassler
Miso Cream Cheese Toast with Crunchy Vegetables | Serious Crust by Annie Fassler
Miso Cream Cheese Toast with Crunchy Vegetables | Serious Crust by Annie Fassler

I was going to post a pasta dish this week – it’s really good and summery but still creamy and light – but I just couldn’t bring myself to suggest that you turn on both your oven and your stove. I don’t know about you, but we are in the middle of a heat wave. It’s another heat wave, or maybe it’s the heat wave we’ve kind of been having all summer despite a couple days last week. We have established a system of closing our windows around noon when it starts to get really hot outside, turning on the air conditioning when the inside temperature gets unbearable, and then opening the windows in the evening once the outside temperature is lower than inside or maybe if there’s a slight cool breeze blowing by.

On days like this, I can’t imagine eating anything hot. In fact, I would prefer that everything I ate was cold and crunchy, preferably also maybe juicy or with a little tang or spice to it. These toasts almost fit that bill – no juiciness really (unless you include the cucumbers that I GREW IN MY OWN GARDEN – sorry, I’m excited), but lots of crunch from the sliced vegetables and tang from the miso cream cheese. You do have to turn on your toaster, but it’s worth it, I promise.

Miso Cream Cheese Toast with Crunchy Vegetables

Makes 4 slices

Ingredients

Miso Cream Cheese

4 oz. cream cheese, room temperature (I like Philadelphia best, but use whatever you like)
1-2 Tbsp white miso

Vegetables and Toast Assembly

1 beet, roughly the size of a baseball
2 radishes, roughly the size of a golfball
1 small Japanese cucumber
1/4 cup loosely packed mint leaves, chiffonaded
1/4 cup loosely basil leaves, chiffonaded
4 slices of bread
Sesame seeds and finishing salt (like Maldon) for serving

Instructions

Miso Cream Cheese

In a small bowl, stir together the cream cheese and 1 Tbsp miso until thoroughly combined and uniform. Taste and add more miso if you’d like. Set aside.

Vegetables and Toast Assembly

Slice the beet, radishes, and cucumber to roughly 1/16 of an inch on a mandolin (if you haven’t got a mandolin, slice as thinly as possible). Set aside.

Lightly toast your bread, then slather each piece with 1/4 of the miso-cream cheese mixture. Top with a mixture of sliced vegetables and herbs of your choice. I chose basil to go on the beets and mint to go on the cucumber and radish, but I’m sure any combination would be delicious. Sprinkle with sesame seeds. Enjoy.

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