The world of social media is a little bit like an enchanted forest, you can find all kinds of crap in there.

*This is an archived article. Since 22 October 2017, LFB is only focusing on Berlin-related topics. Please check out our new platform, YEOJA Magazine, for material like this.

From unicorn everything (literally everything) and carefully designed acai bowls to rainbow bagels and vanilla ice cream served in churro cones (that last one I approve of).

Over the last few years, social media has enabled us to discover foods from all around the world and join in the pursuit for the next big food trend. According to a Waitrose report, 40% of us will put more effort into a dish if we think we might be taking a picture of it and we worry more about presentation than we did five years ago.

I’m not the type of person who gives presentation a lot of thought. Don’t get me wrong, food has to look appetising or else people won’t touch it, let alone take a picture of it. But in recent years, this line has somewhat become blurred to the point where rainbow bagels are a thing and people actually want to eat them. Rainbows belong in the sky, not in your breakfast sandwich. But that’s just me.

In an attempt to become a food futurologist for a day, I decided to start my very own food trend, glitter toast. I know I just sermoned you on how food should look both real and appetising. But heck!, rules are meant to be broken (sometimes). And on the topic of breaking rules, I’m yet to see someone sprinkle toast with glitter, hence why you heard it here first. That’s right! I want to see you glittering your toasts and hash tagging your creations with #glittertoast.

Before you ask, yes, the glitter is edible. And no it doesn’t hold any nutritional value. I kept the recipes fairly easy with both sweet and savoury options. Note that sprinkling glitter on everything is not always the answer. After half an hour these looked far from appetising (#truthbomb), but even if you don’t sprinkle yours with glitter, give the recipes a go! That mango one is too good to miss out on.

Avocado Toast a la glitt


  • slice of toasted bread
  • 1 ripe avocado, pitted and sliced
  • cucumber, thinly sliced
  • juice and zest of ½ Lime
  • salt and pepper
  • olive oil
  • green edible glitter (optional)


Spread a very thin layer of homemade or store-bought mayonnaise on the toasted bread. Cut the avocado in slices and place them on the toast. Top the avocado with some lime juice which will stop it from browning. Sprinkle with salt and pepper. Gently add the glitter to the avocado. Add a couple of thin slices of cucumber followed by the lime zest. Top with olive oil if desired.

Blue Cheese, Butter and Bourbon Spread


  • Melba Toasts
  • 50g blue cheese
  • 30g butter, softened
  • 1 tablespoon brandy or bourbon
  • pepper
  • blue edible glitter (optional)


This recipe has been passed down in my family from who knows where. Starting with ingredients at room temperature, mash the blue cheese, butter and bourbon together until you have a soft and spreadable consistency – don’t over mash it so you still have some blue cheese bits visible. You can always add some blue cheese bits on top too. Spread the mixture on your melba and add a pinch of pepper. Then sprinkle with blue glitter and enjoy!

Tomato & Basil


  • slice of toasted bread
  • 3 cherry tomatoes, sliced
  • goat’s cheese
  • a handful of basil leaves, cut in ribbons
  • olive oil
  • sea salt flakes and pepper
  • red edible glitter (optional)


Spread a generous amount of  the goat cheese on the slice of toast. To cut the basil into ribbons, put all the leaves together on top of each other and roll them together tightly, then slice into ribbons, otherwise known as chiffonade. Top with the tomato slices, salt and pepper. Sprinkle edible glitter on the tomato slices and you are done!

Mango, Mint & Lime


  • slice of toasted bread
  • 10g ricotta or goat’s cheese
  • 1/2 mango, chopped into cubes
  • a handful of mint, cut in chiffonade
  • juice and zest of ½ lime
  • sea salt flakes
  • chilli flakes (optional)
  • gold edible glitter


Spread some ricotta on your toast and top it with the mint.. To cut your mint in chiffonade, place leaves on top of each other and roll tightly, then slice thinly with a sharp knife, open up and you have very fine mint ribbons. Add the mango bits on top, followed by some lime juice, followed by the edible glitter.

Blueberries + Bee pollen


  • slice of toasted bread
  • 50g blueberries
  • 20g soft goat’s cheese
  • drizzle of honey
  • sprinkle of bee pollen (optional)
  • purple edible glitter (optional)


Spread the goat’s cheese on a toasted bread, followed by a drizzle of honey. Gently mash some fresh blueberries and add them on top. Paint some of the blueberries with the edible glitter. Finish up with a sprinkle of bee pollen.

Photography: Julieta Lucca, Post-processing: Rae Tashman

Julieta Lucca

Julieta is an Italo-Argentine writer, recipe developer, food stylist and photographer. She currently lives in London with her boyfriend and two Siamese cats Penny & Olive. She loves food, tequila and the show Brooklyn 99, in that order.


  • I can’t even choose a favourite! They all look so delicious and fresh, and they’re so easy to make :D Thanks for sharing! -Audrey | Brunch at Audrey’s

    • Thanks Audrey! The glitter definitely adds a bit of personality but they are so tasty as they are too! thanks for stopping by! x