Seared Radish Crostini

Submitted by MarielC

"From the NY Times, here for safekeeping and to try."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 bunch radish
• 133.10 ml extra virgin olive oil
• 2.46 ml kosher salt
• 1.23 ml pepper
• 59.16 ml butter
• 8 anchovy fillets, finely chopped
• 4 large garlic cloves, finely chopped
• 0.25 ml red pepper flakes
• 8 thin slices crusty bread, toasted
• 19.71 ml chopped parsley

directions

1. Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
2. Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes.
3. In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

Reviews

[MD Meg]

I too read this in the NY Times and tried it. I used regular crackers and it was excellent. Don't let the anchovies put you off. I also served it over risotto as a side dish for steak and it was a major hit. A nice dry red wine tops it off. MD Meg