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.
Servings: 24 crostini
Ingredients
- 1 long baguette
- Extra virgin olive oil
- 2 medium watermelon radishes
- 8 ounces goat cheese softened
- 4 ounces cream cheese softened
- 2 tablespoons heavy cream
- 1 clove garlic grated
- ½ preserved lemon peel rinsed and finely chopped (see notes)
- 2 tablespoons fresh chopped 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.
Notes
- You can substitute fresh lemon zest for the preserved lemon.
Nutrition
Serving: 1 | Calories: 91kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 149mg | Fiber: 1g | Sugar: 1g
