Earlier this spring, we were busy in the garden planting the seeds for our newest sustainable summer dish. The recipe was inspired by the crisp texture and slightly peppery taste of our freshly harvested radishes.
Radishes are one of our favourite veggies to plant each year. Their quick growing time (only three to four weeks) means we can do two to three plantings throughout the summer. That being said, if you don’t have the space to grow your own radishes, not to worry. These are often easy ones to find at the local farmer’s market throughout the summer.
Perfect for solo snacking or an easy appetizer for your next dinner party, our Lemon Radish Toasties use the entirety of this spicy bulb, from its leafy fronds to its peppery root. Nothing gets wasted, and local veg makes it a sustainable win.
Lemon Radish Leaf Toasties
- 1 baguette, sliced
- 1/4 c. olive oil
- 4 tbsp plant-based cashew cream cheese. We went for a chive and garlic flavour. Regular cream cheese or butter are also great options if you don’t follow a vegan diet.
- 6 to 8 radishes, thinly sliced, plus 8 radish leaves, halved
- 1 tbsp finely grated lemon zest, plus more for garnish
- A handful of microgreens
- Salt and pepper to taste
Preheat the oven to 350°F.
Slice the baguette and brush both sides lightly with oil.
Bake for 10 minutes, or until golden, turning once.
Let cool, and then spread cream cheese evenly over each slice.
Top with radish leaves, then radishes.
Sprinkle over lemon zest and microgreens and finish with salt and pepper.
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