April 13, 2012

It seems our photo shoot sneak peek Tuesday may have tempted some taste buds. Never wanting to disappoint, we're giving you the recipe for our beautiful radish crostini. You'll see it again in 2013.

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)
Cooking spray
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).

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