Radish and Arugula Crostini with Triple Cream Cheese spread
The combination of radish and arugula tasted great when combined with a soft cheese. Saint Angel cheese is used in this recipe. Substitute any triple cream cheese, or a brie cheese for Saint angel. The cheese will spread well and taste better when served at room temperature.
Hands-on time: 10 minutes
Total time: 10 minutes
16 (1/2-inch-thick) slices diagonally cut French bread baguette (6 ounces)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cup sliced radishes
2 cups arugula leaves, stems removed
4 ounces triple cream cheese (such as Saint Angel), about 1/2 cup, at room temperature
1. Preheat oven to 400°.
2. Arrange bread slices on baking sheet; coat with cooking spray. Bake at 400° for 5 minutes or until golden brown and toasted; set aside to cool.
3. Combine oil and next 4 ingredients (through radishes) in a medium bowl; toss to coat.
4. Spread each bread slice with about 2 teaspoons cheese, top with a single layer of arugula leaves and then a layer of radish slices. Yield: 16 servings (serving size: 1 crostini).