Here’s a delightful way to start Valentine’s Day right. I’m not usually one for mushy stuff, but this time I said to myself: “It’s the day of lovers, so let the hearts and little hearts triumph!!” For this Valentine’s Day Brunch, I’ve planned a small lumpfish roe toast, puff pastry hearts and bresaola, puff pastry balloons filled with fig jam, and a non-alcoholic kiwi and orange cocktail. All easy and quick dishes to prepare.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Cooking time: 20 Minutes
Portions: 2 people
Cuisine: Italian

Ingredients

2 teaspoons Red lumpfish roe (caviar substitute)
1 slice Crustless sandwich bread size 3.75×10 inches
as needed Butter
1 Round Puff Pastry 8 oz.
4 slices Bresaola
as needed Egg yolks
1 Round Puff Pastry 8 oz.
4 teaspoons Fig jam
4 Wooden skewers
as needed Aluminum foil
as needed Egg yolks
2 Oranges
3 Kiwi
1 Juice of a small lemon
2 teaspoons Powdered sugar

Preparation

Take a baking paper sheet and cut out a heart in the size mentioned above. If you have heart-shaped cutters, the process will be even faster.
Take a slice of crustless sandwich bread and cut out 4 hearts by placing the baking paper on top and cutting the edges with a very sharp knife. Spread a little softened butter.
Inside two hearts, cut out an additional smaller heart with a smaller cutter. Toast them in the toaster.
Place the cut-out part on top of the buttered heart and put a teaspoon of lumpfish roe inside the smaller heart.
Place the bresaola slices on half of the puff pastry, cut strips about 0.4 inches wide, about ten will come out.
Roll the strips onto themselves, close them in a ring, and attach the two ends.
Form into a heart shape, brush with egg yolk.
Place on a baking sheet covered with parchment paper and bake at 356°F for 20 minutes.
Cut off the tops of the oranges and squeeze the juice out, trying not to break the peel.
Use a spoon to remove all the remaining pulp inside.
In a mixer, blend the pulp of 3 kiwis into a puree. Strain the kiwi puree to remove the seeds.
Combine the orange juice with the kiwi juice, add the powdered sugar, and the juice of half a lemon.
Mix well and pour inside the previously emptied orange peel.
Serve with a straw.
With half the puff pastry, cut out 8 hearts using the previously prepared cutter.
Take a wooden skewer and wrap it with aluminum foil to prevent burning.
Place a heart on a surface, put the skewer inside, and add a teaspoon of fig jam.
Wet the edges with a little water, place another heart on top, making sure to seal the edges well with a fork. Brush with egg yolk.
Place on a baking sheet covered with parchment paper and bake at 356°F for 20 minutes.

Notes

Not having a heart-shaped cutter in the size I wanted, I made one out of baking paper with the dimensions shown in the figure. The doses are limited as they have been calculated for a brunch for two people. Obviously to be increased in case of a greater number of people.

If you liked the Valentine’s Day Brunch, try the other recipes dedicated to this celebration:

Two-tone coconut shortbread hearts

Heart-shaped puff pastry cake with strawberries and apples

Mini Valentine’s Day citrus cakes