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Radish Olive Crostini

23 July

From a beautiful book called Ripe by Cheryl Rule. If you get the chance, take a look at this book — beautiful photography and great recipes!

Makes about 18 toasts if using a half baguette

1/2-inch thick slices of French baguette
softened butter
1/4 to 1/2 cup Kalamata olives
1-2 bunches radishes, scrubbed, trimmed, and thinly sliced.
1 bunch fresh basil or thyme
zest of 1 lemon
sea salt and freshly ground black pepper
olive oil for drizzling

1. set the broiler rack 4 inches from the heating element.

2. Lay the bread slices on an ungreased baking sheet. Broil until the edges are just golden. Flip over and broil the other sidefor 30 seconds to 1 minute longer. Cool to room temperature.

3. Spread each crostini with butter and top with olives and radishes. Sprinkle basil leaves or thyme leaves, lemon zest, sea salt and pepper. Finish with a drizzle of olive oil.

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