In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
radish & cucumber
crostini
serves 2 to 4
If I were making this for
a party, then pulling out the mandoline would've been worth the effort,
Instead, I found a hand-held vegetable nicely shaved thin slivers of radish and
a sharp pairing knife was all I needed to prepare the cucumber.
Freshly squeezed juice of
half a lemon
1 teaspoon extra virgin
olive oil
Sea salt and freshly ground
pepper, to taste
drizzle of honey
4 radishes, cleaned &
sliced paper thin
1 small seedless cucumber,
thinly sliced
good quality butter
Eight 1/2-inch thick slices
of baguette, toasted
In a small bowl, whisk
together the lemon juice, olive oil, salt, pepper and honey until well
combined. Add the radish and cucumber slices and toss to coat. Let sit for a
few minutes so the flavors can marinate.
Meanwhile, spread a thin
layer of butter on one side of each baguette slice. Arrange pieces on a serving
plate. Using tongs, top each buttered side with an even amount of the
radish-cucumber mixture. Pour the juices over the crostini and let stand 1
minute before serving.
URL to article: http://www.injennieskitchen.com/2010/09/radish-cucumber-crostini-spicy-peanut-noodles.html
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