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 contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. 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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