Saturday, May 26, 2012

Radish Butter Crostinis

I plant radishes every spring, but never quite know what to do with them.  As a child, they were a rite of spring, so I always plant them simply to evoke those fond memories.  I have been wanting to find a better way to enjoy them other than simply eating them sprinkled with salt, so I was thrilled not only to discover this recipe, but to LOVE it!  The butter tempers the overpowering spiciness of the radishes, resulting in a truly delightful flavor.

Check out the Martha Stewart link below for even more radish recipes!
Source: Adapted from

8 medium radishes (about 1 bunch), cleaned, roots trimmed
6 T. unsalted butter, room temperature
sea salt and freshly ground pepper

To make crostini:
Slice baguette; brush both slides of each slice with olive oil and toast in 400 degree oven, turning once, until golden brown.

Grate radishes on the large holes of a box grater. 
Place grated radishes on paper towels; squeeze out excess liquid.
Combine radishes and butter in a small bowl; mix well.

Spread radish mixture on crostini; season with sea salt and pepper.


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