Radish Crostini

Radish Crostini

16 (1/2-inch-thick) slices diagonally cut baguette

Cooking spray

1 and 1/2 cups sliced radishes

1 tablespoon extra-virgin olive oil

1-2 tablespoons fresh lemon juice, depending on how much you like

Salt and pepper, to taste

4 oz Cranberry-Horseradish Chevre cheese (or try plain chevre, or another soft, spreadable cheese, or a simple garlic-herb butter)

2 cups arugula (or, try a spring mix blend, or try pea shoots)

Preheat oven to 400 degrees.

Place the sliced bread on a rimmed baking sheet and coat generously with cooking spray.

Bake the bread until toasted and light golden brown, about 5 minutes. Set aside.

In a medium bowl, combine the sliced radishes, olive oil, lemon juice, and salt and pepper. Lightly toss to thoroughly coat the radishes.

To assemble the crostini: Gently spread about 1-2 teaspoons (however much you like) cheese on top of the bread.

Add a thin layer of the mixed greens and top with the radish slices. Serve immediately.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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