FOOD + ENTERTAINING
For the radish crostini:
1 small baguette, sliced on the bias
into ½-inch slices
Extra-virgin olive oil, for drizzling
4 ounces fresh goat cheese
4 radishes, thinly sliced
½ lemon, juiced
Salt and freshly cracked pepper
4 to 5 sprigs fresh green herbs such as
dill, tarragon or chives, chopped
Microgreens, for garnish (optional)
Flaky sea salt and freshly cracked
pepper, for serving
Preheat the broiler. Place the baguette
slices on a baking sheet and drizzle
both sides lightly with oil. Broil
until golden, 1 to 2 minutes per side,
depending on the strength of your
broiler. Once the toast has cooled,
spread each slice with 1 to 2 table-
spoons cheese. In a small bowl, toss
the radishes with the lemon juice and
a drizzle of oil. Season with salt and
pepper. Divide the mixture among
the crostini. Scatter with herbs and
microgreens, if using, and finish with
a sprinkle of flaky sea salt and a few
twists of pepper.
SUMMER 2018
61