10 cute Valentine’s Day recipes that will melt your heart!

Do you smell love in the air, or is it something baking in the oven? Valentine’s Day is the perfect opportunity to treat yourself and your loved ones to something special. That’s why I’ve decided to share 10 cute Valentine’s Day recipe ideas!

Cheese Hearts

This easy finger food is quick to make but looks so festive!

Ingredients

• Pink (beetroot or pesto Rosso like mine) cheese (sliced about 2-3 cm thick)
• Heart-shaped cookie cutter

Instructions

1. Press the cookie cutter through the cheese to cut out heart shapes.
2. Voilà—your Valentine’s aperitif is ready!

Heart-Shaped Valentine’s Caprese Skewers

via A pretty life in the suburbs

Sliced grape tomatoes shaped into hearts are so cute—perfect for your apero!

Ingredients

• 2 cups grape tomatoes (longer ones are best)
• 1 cup fresh basil leaves
• 2 cups mini bocconcini cheese balls
• balsamic vinegar reduction
• toothpicks

Instructions

1. Cut a grape tomato on an angle.
2. Turn one half of the tomato upside down and match it up with the other to make a heart shape (see tips).
3. Take a toothpick and skewer a piece of basil, then a bocconcini ball, then the tomato heart, then another bocconcini ball, then another piece of basil.
4. Drizzle with the balsamic reduction (or balsamic vinegar), and enjoy!

Beet Heart Ravioli with Ricotta and Thyme

via Pina Bresciani

I absolutely loved these ombré-colored heart ravioli! They look so beautiful, it almost feels wrong to eat them! As for the filling—I’d let creativity run wild and choose your favorite one..

Ingredients

• For the Ravioli Dough
• 2 medium-size beets
• 1 teaspoon olive oil
• 2 medium size eggs
• 1 egg yolk
• 2 ½ cups all purpose flour, plus more for kneading
• 1 teaspoon salt, plus an extra pinch
• For the Ravioli Filling 
• 1 cup ricotta cheese
• 1 teaspoon fresh thyme, chopped finely
• ¼ cup parmesan cheese, grated
• salt and pepper to taste
• For the Brown Butter Sage Sauce
• ¼ cup unsalted butter
• 2 tablespoon sage leaves, chopped into small pieces
• salt to taste
• 2 tablespoon toasted walnuts

Instructions

Make the Ravioli Dough

1. Preheat oven to 375°F. Cut the top and bottom tips off of the beets. Season the beets with a pinch of salt and olive oil. 
2. Wrap beet tightly in tin foil. Place on a parchment-lined baking sheet and bake for one hour, until tender. 
3. Remove from the oven, and open the tin foil slightly to allow the beets to cool. Let the beets cool until they’re still warm, but cool enough to handle. 
4. Rub beets with a paper towel to remove skin. 
5. Chop beets into small pieces, and add to a food processor. Process the beets in the food processor until a smooth puree forms. Measure out ½ cup of beet puree and use this to make the dough. Set any extra puree aside. 
6. To the ½ cup of beet puree in the food preocessor, add eggs and egg yolk and process until combined. Add flour and salt, and process until dough comes together and forms a ball. 
7. Remove dough from the food processor and transfer it to a well-floured surface. 
8. Knead dough, and add more flour (about 6 tbsp) as necessary until the dough is smooth and not sticky.
9. Wrap dough in saran wrap, and let it rest for 1 to 2 hours at room temperature. 

Make the filling

1. If your ricotta is very moist and has water at the bottom of the container, drain it off excess moisture using a colander.
2. In a medium size bowl, combine ricotta, thyme and parmesan, salt and pepper.  MIx together with a spoon. Set aside in the fridge while pasta dough is resting. 

Prepare the ravioli

1. Attach the Kitchen Aid pasta attachment to your KitchenAid Mixer. 
2. Cut the dough into 4 equal pieces. 
3. Working with 1 piece at a time, flatten dough into an oblong shape slightly thinner than the pasta machine’s widest setting (number 1). Dust dough with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity, adding more flour if the dough is still sticky. 
4. Set pasta machine to the next lowest setting and feed the dough through once. Repeat this step for all numbers until setting 6 is reached, and you have a thin, long sheet of pasta dough.
5. Set the rolled out pasta dough strips on a well-floured surface. 
6. Repeat this process for all 4 pieces of dough. 
7. Space half tablespoons of filling apart along center of 1 strip. The space between the filling should be about “2 fingers-width” apart. Brush around the filling with an egg white wash. Top with remaining strip, and gently press around filling to seal, working from center out.
8. Using a heart cookie cutter, press it into the dough around the filling, trying to keep the filling in the center of the heart. Transfer ravioli to sheet, and cover with a kitchen towel. 

Make the Brown Butter Sauce and cook the Ravioli

1. Bring a large pot of water to boil. 
2. When water is close to boiling, make the sage brown butter sauce. melt butter in a small saucepan over medium heat. At this point, add the chopped sage. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes. Add salt to taste. 
3. While butter is browning and water has started to boil, add ravioli and cook until they all rise to the top of the surface of the water, and let them cook for a few extra seconds.
4. Using a slotted spoon, add the ravioli to the brown butter sauce. Gently toss the ravioli in the sauce. 
5. Plate the ravioli, and garnish with toasted walnuts, and extra fresh thyme and sage if desired.

Pie Hearts with Beef Filling

via Fooby

Hearty pie—perfect for a cozy winter meal!

Ingredients

• Pastry dough
• 400 g white flour
• ½ tsp salt
• 100 g butter, chilled
• 1 ¾ dl water, chilled
• Filling
• 1 rib eye steak (approx. 300 g)
• 300 g waxy potatoes
• 150 g carrots
• 1 onion
• 1 tsp salt
• a little pepper
• Pies
• 50 g butter
• 1 egg
• Dip
• 1 bunch chives
• 200 g sour single cream
• 1 tbsp olive oil
• ¼ tsp salt
• a little pepper

Instructions

Pastry dough

1. Mix the flour and salt in a bowl.
2. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
3. Pour in the water and mix quickly to form a smooth dough – do not knead, press flat.
4. Cover the dough and chill for approx. 1 hr. 

Filling

1. Cut the meat into approx. 1 cm cubes.
2. Peel the potatoes and carrots, cut into approx. 1 cm cubes.
3. Peel and roughly chop the onion.
4. Mix everything together in a bowl, season. 

Pies

1. On a lightly floured surface, roll out the dough in batches to a thickness of approx. 4 mm, cut out 12 hearts (approx. 12 cm in diameter), cut a small heart out of 6 of the hearts.
2. Spread the filling over the pie bases, leaving a border of approx. 1 cm.
3. Cut the butter into 6 pieces, place on top of the filling. 
4. Place the pie lids on top of the filling, press the edges down firmly and fold in.
5. Beat the egg and use it to brush the pastry.
6. Place the pie hearts on two baking trays lined with baking paper.
7. Bake for approx. 35 mins. in a preheated to 180°C oven (convection). Remove from the oven.

Dip

1. Finely chop the chives, mix with the sour single cream and oil, season.
2. Serve the pie hearts with the dip.

Heart-Shaped Mini Pizzas

Last-minute recipe for Valentine’s Day!

Ingredients

• Pizza bases
• Tomato sauce
• Cheese (your choice)
• Favorite toppings (e.g., olives, peppers, pepperoni)

Instructions

1. Use a heart-shaped cookie cutter to cut the pizza bases into heart shapes.
2. Spread a layer of tomato sauce on each heart-shaped base.
3. Sprinkle with cheese and add your favorite toppings, such as olives, peppers, or pepperoni.
4. Preheat the oven to 200 C and bake until golden and bubbly (approx 7-10 min).
5. Enjoy this quick and tasty treat—perfect for sharing with someone special!

Polenta Hearts with Curly Endive Salad

via Fooby

Great idea as a side dish or a vegetarian option.

Ingredients

• Beetroot polenta
• 120 g boiled beets, peeled, chopped
• 1 litre milk water (1/2 milk, 1/2 water)
• 1 tsp salt
• 150 g medium-fine polenta
• 60 g Parmesan, coarsely grated
• a little pepper
• Salad 
• 3 tbsp white balsamic vinegar
• 3 tbsp olive oil
• ¼ tsp salt
• a little pepper
• 300 g curly endive
• 20 g Parmesan, shaved into strips using a peeler

Instructions

Beetroot polenta:

1. Puree the beetroot and milky water, pour into a pan, bring to the boil, season with salt.
2. Stir in the polenta, simmer for approx. 7 mins. over a low heat, stirring constantly to form a thick paste.
3. Stir in the cheese, season.
4. On the back of a baking tray rinsed in cold water, spread the polenta approx. 3 cm thick, allow to cool slightly.
5. Cut out hearts with a cookie cutter.
6. Heat the oil in a non-stick frying pan, fry the polenta hearts in batches for approx. 5 mins. on each side. 

Salad: 

1. Whisk the balsamic, oil, salt and pepper in a bowl.
2. Add the salad leaves and cheese, mix, serve with the polenta hearts.

Valentine’s Day Pralines

Ingredients

• 50 g cranberries, chopped
• 20 g almonds, chopped
• 200 g white chocolate (or pink ruby)
• 15 g coconut oil
• ½ tsp pistachios
• ½ tsp chocolate

Instructions

1. Melt the white chocolate with the coconut oil over low heat.
2. Stir in the chopped cranberries, almonds, and pistachios.
3. Pour ½ tsp of the chocolate mixture into heart-shaped silicone molds (or an ice cube tray).
4. Add a few cranberries, then cover with more chocolate.
5. Tap the mold to remove air bubbles and freeze for 15 minutes.
6. Once set, pop out the pralines and garnish with cranberries and crushed pistachios.

Cinnamon Roll Hearts

via Little Fooby

This recipe will be fun to make with kids!

Ingredients

• Measurement unit
• 1 cup plain yoghurt (180 g)
• Dough
• 3 cup white flour (approx. 320 g)
• ½ tsp salt
• 1 tbsp sugar
• 1 parcel dry yeast (7 g)
• ½ cup milk (approx. 100 g)
• 2 tbsp butter, soft
• Filling
• ¼ cup sugar (60 g)
• 2 tbsp butter, soft
• 1 ½ tsp cinnamon
• Icing
• ¾ cup icing sugar (approx. 70 g)

Instructions

1. Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup. Spoon 2 tbsp of yoghurt into a small dish, cover and chill. 
2. Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter with the remainder of the yoghurt, mix in, knead for approx. 10 mins. to form a smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
3. Mix 1 tbsp of the reserved yoghurt with the sugar, butter and cinnamon until smooth.
4. On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the two long edges of the dough in towards the middle. Using a bread knife, gently cut the roll into slices approx. 3 cm thick, transfer to a baking tray lined with baking paper. Shape into hearts, pressing the tips of the dough together firmly. Cover and leave to rise at room temperature for a further 30 mins.
5. Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.
6. Mix the remainder of the chilled yoghurt with icing sugar to create a thick icing. Brush the cinnamon roll hearts with the icing, leave to cool on a rack.

by Cartyfitz

Valentine’s Chocolate Fondue

So easy yet so delicious!

Ingredients

• 200g (7 oz) dark chocolate (or milk chocolate, if preferred)
• 120ml (½ cup) heavy cream
• 1 tbsp butter (optional, for extra silkiness)
• 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
• ½ tsp vanilla extract
• A pinch of sea salt
• Strawberries for dipping

Instructions

1. Slice strawberries in half and use a small knife to trim the top into a heart shape. Thread onto skewers for easy dipping.
2. In a heatproof bowl, combine chocolate and heavy cream. Melt over a double boiler (a bowl set over simmering water) or microwave in 20-second intervals, stirring each time until smooth.
3. To enhance the flavor, stir in butter, honey (if using), vanilla extract, and a pinch of sea salt. Mix well until glossy.
4. Pour into a small fondue pot or a heatproof bowl. Keep warm with a tealight or serve immediately.
5. Dip & Enjoy!

Heart-Shaped Raspberry Charlotte Cake

via Teak and thyme

I saw this Charlotte cake and thought that with a few tweaks, like using a heart-shaped form and raspberries, it would make the perfect dessert for Valentine’s Day!

Ingredients

• 60 g cold water
• 1 tablespoon gelatin powder
• 40 ladyfingers
• 450 g whipping cream
• 40 g powdered sugar
• 1 teaspoon vanilla extract
• 700 g strawberries (or raspberries), finely diced
• 8 strawberries, whole, for topping

Instructions

1. Fill a small bowl with 60g of cold water. Sprinkle gelatin powder over the water. Let this sit for at least 10 minutes to bloom the gelatin (it will become a firm gel puck).
2. Line the sides of a 9″ springform pan with parchment paper or clear acetate.
3. Cut about ¼” off one end of the ladyfingers that will be going around the side of the pan (about 23 ladyfingers) so that they can stand up vertically. Arrange them in a ring around the pan.
4. Arrange a layer of ladyfingers on the bottom of the pan, cutting them smaller where needed to fill in any gaps. Add an even layer of about 200g of the diced strawberries on top of the ladyfingers. Set aside.
5. In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to beat the cream until it becomes firm peaks. Separate out about 100g of whipped cream into a piping bag fitted with a piping tip of your choice for the topping. Set both aside.
6. To a blender, add 250g of the diced strawberries. Microwave your small bowl of bloomed gelatin for about 15 seconds until it has melted into a liquid. Add this to the blender. Blend until the strawberries have been pureed.
7. Pour the pureed strawberry mixture into the bowl of whipped cream. Fold them together with a spatula until no streaks remain.
8. Add about half of this strawberry mousse mixture into the pan on top of the strawberry layer. Smooth into a flat layer with a spatula.
9. Arrange another layer of ladyfingers on top. Add the rest of the diced strawberries on top. Finally, add the rest of the mousse mixture on top and smooth the top with a spatula.
10. Pipe a ring of whipped cream on top of the cake. Arrange strawberries on top as decoration.
11. Chill the cake in the fridge for at least 6 hours or preferably overnight for the mousse to firm up and the ladyfingers to soften. Release the cake from the pan and tie a ribbon around the cake before serving.

---

Hope you’ve found some fresh ideas to make your dinner a little more special this Valentine’s Day! Now, gather the ingredients, and happy cooking—and even happier celebrating!

Shop the post

Found something you like? New Temu app users can get 30% off with the code: acq896284 or click this link to get CHF100 coupon bundle