Grapefruit Bellini and AvocadoOlive-Radish Toast

Raising a glass for a heartfelt toast is memorable… and delicious when you pair your libation with a fun and flavorful creation to nibble on. Celebrate Valentine’s Day with these hip sips and tony toast-n-topper combos.

Grapefruit Bellini. Makes 4 Servings

¼ cup honey ¼ cup water 2 Tbsp fresh rosemary leaves 1 cup fresh grapefruit juice 2 Tbsp Campari 1 cup Prosecco

Garnish: Fresh rosemary sprigs In small saucepan, bring honey, water, and rosemary leaves to a boil over medium heat. Remove from heat; cover/ steep 20 minutes. Strain, discard rosemary. Let cool completely. In each champagne flute, combine ¼ cup grapefruit juice, 2 Tbsp rosemary-honey simple syrup and 1½ tsp Campari. Top each with ¼ cup Prosecco. Garnish with rosemary sprigs and enjoy!

Avocado-Olive-Radish Toast. Makes 4 Servings

2 medium-sized ripe avocados 1 small lemon 1 medium-sized watermelon radish, outer skin peeled off and very thinly sliced ½ - 1 cup microgreens, very lightly packed 1 garlic clove

Pitted Frescatrano/Castelvetrano olives 4 thick slices sturdy whole-grain bread

Kosher salt

Maldon salt

Good quality extra-virgin olive oil Mash avocados. Add a few squeezes lemon juice and several pinches kosher salt. Toast the bread, and lightly rub with garlic clove. Spread on a layer of avocado. Cut several olives in half and lay them on avocado. Add a layer of watermelon radish, drizzle on olive oil. Sprinkle on microgreens and Maldon salt.

French 75 and Smoked Salmon Toast

3 oz good quality gin (Hendrick’s or similar) 1 oz simple syrup 1 lemon 4 drops bitters (Angostura,

Peychaud’s, or your favorite) 2 oz Champagne/sparkling wine –

Brut variety Using channel tool on your zester, scrape two long, thin peels of lemon rind. Set the peel aside and juice the lemon. In a cocktail shaker, add ice, gin, lemon juice, simple syrup and bitters. Shake vigorously until outside of shaker is frosty and cold. Strain cocktail into flute glasses, top with sparkling wine. Drop lemon peel into glasses and serve. Note: For simple syrup, use 1:1 ratio of granulated sugar to water. Heat in saucepan over medium heat until sugar is dissolved. Cool to room temperature and transfer to a glass storage container with a tight-fitting lid. Make a few cups at a time and keep it in the fridge so it’s ready when you are!

Smoked Salmon Toast. Makes 4 Servings

Smoked Salmon – thinly sliced loxstyle – 3 oz package 8 oz cream cheese, cut into 1-inch cubes and softened to room temperature ½ cup mascarpone ½ tsp finely minced fresh thyme 2 tsp parsley, finely chopped 1 tsp fresh chives, finely minced ¼ of an english cucumber, very thinly sliced

Rye Bread – like from Artisan Lavinia or The Baker and Cakemaker

Salt and pepper to taste

Optional: Borage or rosemary flowers for edible garnish In mixing bowl, stir cream cheese and mascarpone with a spatula to combine. Fold in herbs. Add salt and pepper to taste. Toast bread. Spread with herbed cheese and arrange cucumber and smoked salmon slices on top. Top with edible flowers before serving.