Watermelon Radish and Goat Cheese Crostini

Watermelon radish and goat cheese crostini: The watermelon radish has a mildly spicy flavor and creates a colorful, festive appetizer. A creamy goat cheese mixture gets a bit of tang from the preserved lemon.

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Prep Time: 30

Total Time: 30

Calories: 91kcal

Author: Pat Nyswonger

Ingredients

One long baguette
Extra virgin olive oil
1 or 2 small to medium watermelon radishes
8 oz. log soft goat cheese softened
4 oz. cream cheese softened
2 tablespoons heavy cream
1 clove garlic grated
1/2 preserved lemon peel rinsed and finely chopped (see notes)
2 tablespoons snipped fresh chives
Arugula or Frisée as garnish

Instructions

Preheat the oven to 400°F

For the Bread:

Cut the bread 1/4 to 1/2-inch slices. Brush bread slices lightly on both sides with olive oil and arrange on a baking sheet.
Toast until golden and crisp, 12-15 minutes, flip them over halfway through. Transfer to a wire rack and allow to cool.

For the watermelon radishes:

Trim the top and bottom off the radishes and peel with a vegetable peeler.
Using a mandolin set on the lowest setting, or a sharp knife, slice the radishes paper-thin. Reserve the slices on a plate.

For the Goat Cheese Spread:

Blend the softened goat cheese, cream cheese, and cream together until smooth. Stir in the garlic, preserved lemon peel, and the chives.

To assemble:

Spread a thick layer of the goat cheese mixture on each slice of toast.
Cut each radish slice with a cut from the center of the slice to the edge and create a cone by overlapping the cut edges. Place seam side down on top of the goat cheese covered crostini.
Continue until each crostini has a radish flower. Garnish with arugula or Frisée and arrange on a serving plate.