So all spring I've been ogling the breakfast radishes at the farmers market. They are just so beautiful, sitting there all pretty-like, with their leafy green tops. They beckon, they tantalize - their candy cane-colored red and white tubers still dusted with the earth from which they were recently plucked. I finally had to break down and get a bunch. I love the spicy radishes for their crunch and their tang, perfectly accentuated with a sprinkling of salt - a tasty, quirky snack.
Alas,there really are only so many radishes a person can eat in a sitting, so I shared my pretties with some party guests in the form of these colorful little canapes. They make fantastic, fresh appetizers - and they are simple enough to explain without a formal recipe. Here goes:
- Slice up a sourdough baguette in to thin rounds
- Top each round with a schmear of cream cheese that you've gussied up with fresh, chopped dill, a squeeze of lime, and garlic salt (to taste)
- Top with thin (almost translucent!) layers of sliced radishes and cucumbers (I use a mandolin to get a nice, even slice)
- Season with fresh-cracked sea salt
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