Prep 15 mins
Cook 0 mins
I don't know why I tried this but it's really good. I think we had something similar at one of the LA restaurants years ago...anyway, as unusual as it sounds, they really are good!
- Trim the tops from the radishes and wash and pat dry. Chop some of the brightest and freshest tops to make two-thirds cup.
- Pulse the chopped tops with the goat cheese in a small food processor until nearly smooth.
- Thinly slice the radishes. Slice the baguette thin and lightly toast.
- Spread 2 - 3 teaspoons of the goat cheese mixture on each slice. Top each slice with 3 or 4 radish slices and sprinkle with coarse salt. Serve on a platter lined with remaining radish tops.
So simple and tasty but they look complex and elegant! I liked some ground pepper on these although I used feta instead of goat cheese out of preference. (since it is part goat cheese I think?)