CSA Food Box #20: Bruschetta with Sautéed Radishes

What to do with an accumulation of radishes?  This is it!  Make this quick appetizer before dinner for a tasty treat.  This recipe came from a Bon Appetit Magazine Recipe from a small restaurant, Taste, that sits next door to the larger dinner spot, Niche in St. Louis.  Taste is a spot for guests to get drinks and small plates before dinner. Taste calls this dish, Roasted Radish Bruschetta.  Also check out the creative cocktails served at Taste.

Bruschetta with Sauteed Radishes Recipe

  • 1 tablespoon olive oil plus additional (for brushing)
  • 15 large radishes with leaves, trimmed, quartered, leaves thinly sliced
  • Coarse kosher salt
  • 2 tablespoons fresh lemon juice
  • 8 1/2-inch-thick baguette slices
  • 1 garlic clove, peeled


  • Heat 1 tablespoon oil in medium skillet over medium heat; add radishes. Sprinkle with coarse salt; sauté until tender and browned in spots, stirring often, about 7 minutes. Remove from heat; stir in lemon juice. Season radishes to taste with coarse salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  • Preheat oven to 400°F. Place baguette slices on rimmed baking sheet. Brush with oil and sprinkle with coarse salt and pepper. Bake until golden brown around edges, about 8 minutes. Rub garlic over toasts.
  • Arrange toasts on plate. Spoon radish mixture over. Sprinkle radish leaves over.

Read More http://www.bonappetit.com/recipes/2010/09/bruschetta_with_sauteed_radishes#ixzz0z3xvIBuk

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