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.
- 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.