Radish Crostini

When developing recipes for my book, the first root vegetable that came to mind was the radish.  

In Louisiana, we see pink, red, and purple radishes all the time and their peppery flavor makes for flavorful sides, lovely salad toppers, and fantastic starters with the right kind of comforting ingredients.  Thus, the Radish Crostini with simple bread, butter, or goat cheese was born.

Pictured: fresh Farmer’s Market radishes bed beautifully on whole grain bread or simple salads (Photo Courtesy of Jon Barry)

Something about the crisp and clean flavors of radishes bedded on a whole grain bread or baguette makes a combination of butter or goat cheese sing.  Radishes are a bit of an alpha-male-like root that can play off a simple base (like butter or cheese) with serious attitude.  As bold as they are beautiful, radishes top my list of favorite spring, summer, fall, and winter roots available all the year round.

Pictured: clean and crisp radishes on a bed of good bread, butter, or goat cheese have a natural fresh peppery flavor.

Slice radishes thinly for those new radish eaters, top with coarse salt, green onions or herb de Provence for a beautiful side that’s sure to make people question their love of wintry roots.

Radish Crostini with Butter and Sea Salt

Although this crostini calls for butter, salt, and greens, you can easily swap the butter for a more flavorful goat cheese.  For a similar (and superbly beautiful) recipe that involves like ingredients, see Garrett McCord’s Sourdough with Butter and Watermelon Radishes here.

 Ingredients:

*3-5 radishes, washed, stemmed, and thinly sliced

*Seeduction Bread (Whole Foods) or French baguette, cut into vertical slices

*unsalted butter, to taste

*kosher or sea salt, to taste

1.) Wash, stem, and thinly slice radishes with a sharp paring knife.  Set aside.  Cut bread using a bread knife at a vertical angle so that slices are long and diagonal.

2.) Butter bread to taste and dress with slices of radishes.  Sprinkle with kosher or sea salt, green onions, or herbs de Provence and serve.  

Makes 12-15 servings.

–Helana Brigman

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