Recipe Flash: Mashed Avocado and Pink Radish Crostini
Avocado and Pink Radish Crostini
Makes about 15
This recipe could not be simpler, or more suited for the season (not to mention my refrigerator), and yet, I don’t think I would have thought of the combination had it not been for Chocolate and Zucchini. I’ll admit that before Spring hit this year, I was never the biggest radish fan. If I were, it would have been inevitable that I’d have topped a crunchy sliver with a bite of avocado as I do with most any vegetables year round, and in the summer, mashed avocado might as well be bottled as a condiment for my exclusive use. When I came across these radish and avocado canapes, I didn’t fully envision the extent of their tastiness. In the words of Cara: they are so good, I could eat them forever.
5-7 pink radishes, removed from stems and rinsed well
1-2 avocados, cored and peeled
1 crusty French baguette
1/2 lemon, juiced
salt to taste
Preheat the broiler.
In a small bowl, mash the avocado with a fork. Add the lemon juice and a dash of salt. Mash together and taste for seasoning.
Slice the radishes into thin rounds. Set aside.
Cut the baguette into pieces 1/2 inch thick. On a cookie sheet, arrange the slices and toast under the broiler until just beginning to turn golden brown, about 2 minutes.
To assemble crostini, top each piece of toasted baguette with a thin layer of avocado mash and two to three slices of radish. Sprinkle with coarse salt and/or a drizzle of olive oil and serve.