radish & brown butter crostini.
i’m in the throes of a deep, passionate love affair. don’t tell my fiancé.
i have a serious thing for radishes. i think they’re dreamy. the bee’s knees.
funny, because i used to loathe them as a child. they were too spicy, too strongly-flavored. oddly enough, I even thought they were too crunchy for their own good.
i was a slightly eccentric child. precocious, even.
so. radishes. did you know that they’re absolutely lovely? they’re peppery and piquant, and they can be prepared in so many ways!
radishes are typically served raw, but you can also steam, sauté, roast, and pickle them. grate a radish into your favorite vinaigrette — heavenly. you can thank me later.
but in the summertime, my favorite way to enjoy radishes involves as little cooking as possible. you know, on account of the heat and all.
are you afraid of trying radishes? did you used to hate them as a child, like me? fear not! i promise you, these crostini will make you a believer.
radishes and sweet, creamy butter have been BFFs for a really long time. i thought i’d up the ante a bit by using brown butter, and i’m so glad i did. the nuttiness of the brown butter compliments the bite of the radish perfectly.
i slather slices of impossibly soft baguette with brown butter, layer paper-thin radish slices on top, add a handful of micro greens or sprouts, and top it off with a generous sprinkle of fleur de sel.
seriously, that’s the whole recipe. and it’s a little scary just how delicious these crostini are, considering there’s not really much to them!
with a glass of Riesling, these radish and brown butter crostini are the perfect light summertime meal, in my book.
radish & brown butter crostini
Yield: 16-20 crostini
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
1 baguette, sliced into 1" pieces
1/2 cup brown butter, at room temperature
6-7 radishes, sliced thin
1/4 cup micro greens, sprouts, or any other leafy green you like (if using a larger-leafed green, just cut into smaller pieces!)
fleur de sel (I'm partial to Maldon)
for the brown butter
place butter in a small saucepan and place over medium heat.
allow the butter to melt, and then begin stirring the pan slowly but constantly.
the butter will begin to foam up and bubble, and you will notice it change color slightly from yellow to very light brown. this may take about 3 minutes.
immediately when you see small brown specks in the butter, pull it off the heat and transfer to a small jar to cool slightly. make sure to scrape all of the brown bits into the jar!
allow the brown butter to come to room temperature, then screw the lid onto the jar and store in the fridge until ready to use.
the brown butter will keep in the fridge for at least 2-3 months.
for the crostini
I prefer to use soft bread for this appetizer, but if you'd Iike, you can toast the crostinis so they're crunchy prior to assembling them. just be sure they're cool before you assemble!
spread a generous layer of softened brown butter on each crostini.
layer radish slices on each piece of bread, about 5-6 per piece.
top each crostini with a small amount of micro greens or sprouts, and sprinkle generally with fleur de sel.
serve with a sweet white wine, like a Reisling. enjoy!
a food + words original