ROASTED RADISH CROSTINI

Roasted Radish Crostini image

Of all the things you can do with a radish - slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt - the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.

Provided by Melissa Clark

Categories easy, quick, appetizer, side dish

Time 25m

Yield 2 light meals or 4 side dishes

Number Of Ingredients 10

Ingredients

1 bunch radishes
9 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons butter
8 anchovy fillets, finely chopped
4 large garlic cloves, finely chopped
Pinch red pepper flakes
8 thin slices crusty bread, toasted
4 teaspoons chopped parsley

Steps:

Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 956, UnsaturatedFat 60 grams, Carbohydrate 34 grams, Fat 87 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 24 grams, Sodium 912 milligrams, Sugar 5 grams, TransFat 1 gram