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.