Ravishing radishes



Radish



Spring has not quite sprung here in Chicago, and the natives are restless.

We’re all ready for it, and the husband is ready for the plants to go outside. My seedlings—now more like full-fledged plants—are spilling out of their containers, straining toward the windows and begging for fresh air. Despite less-than-balmy temps, I’m willing the warmth to arrive—and maybe some fresh seasonal recipes will help.

I don’t ever cook with them, but these radishes caught my eye last weekend, and just seemed very springy: fresh, dewy, earthy.

I suspected the fatty, creamy richness of avocado might complement the crunchy spice of the radishes, and after paging through my trusty Flavor Bible, I got some affirmation. The resulting recipe would be perfect for a spring picnic, a tea party or an afternoon snack.



radish avocado crostini by Better with Butter



 

Radish, avocado and herbed goat cheese baguette

(Makes about 2 dozen slices)

You’ll need:

1 french baguette, sliced thin

8-10 radishes

8 oz goat cheese

dill, sea salt and pepper to taste

2-3 avocados, sliced thin

Slice radishes paper thin with a sharp knife or madoline.

Spread a baguette slices with a thin layer of goat cheese.

Layer on sliced avocado and top with a generous amount of sliced radish.

Sprinkle with dried or fresh dill, course sea salt and pepper to taste.



radish avocado crostini by Better with Butter





radish avocado crostini by Better with Butter



 

If you enjoyed this post, make sure you subscribe to my RSS feed!

7 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>