Radish and Arugula Crostini with Brie

Supposedly Spring started this past Wednesday. And yet, meteorologists in the Philadelphia area do not expect the temperature to go above 50 degrees for the foreseeable future. AND it’s supposed to snow on Sunday/Monday. What the heck?! Well, I’m sick of waiting for spring to arrive so I’ve decided to make it spring in my kitchen. Cooking Light seems to agree with me, and the April issue has a ton of recipes using the best of spring’s produce. This Radish and Arugula Crostini recipe immediately caught my eye; not only is it beautiful, but the ingredients give me hope that warmer weather is on it’s way.

Radish and Arugula Crostini with Brie

This recipe is also really simple. I made this as a quick appetizer to bring to a friends house and was able to make the entire recipe in 20 minutes!

Radish and Arugula Crostini with Brie

Ingredients:

  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette (6 ounces)
  • Cooking spray
  • 1 1/2 cups sliced radishes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus the zest of 1 lemon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 ounces Brie cheese (about 1/2 cup)
  • 1 cup baby arugula leaves

Preheat your oven to 400 degrees. Coat a cookie sheet with cooking spray and add the bread slices. Coat the bread slices with another layer of cooking spray. Bake for 5 minutes, or until golden brown and toasted. Set aside to allow to cool.

 

Add the radishes, olive oil, lemon juice, lemon zest, pepper, and salt to a medium bowl. Toss to coat.

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Add 1-2 teaspoons of brie to each slice of bread using a knife to spread the cheese.

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Top with arugula (as much or as little as you’d like).

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Top with a layer of radishes.

Radish and Arugula Crostini with Brie

This is such a satisfying appetizer, especially knowing how easy it is! The crostini is crunchy from the bread and radishes which is complemented by the creamy brie. The lemon brightens up the flavor of the radishes, and the arugula adds a slightly peppery flavor to the whole bite.

Radish and Arugula Crostini with Brie

So until the weather outside decides to cooperate, I’m happy I can still have at least a bite of spring in my kitchen!

Radish and Arugula Crostini with Brie
Author: 
Cuisine: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette (6 ounces)
  • Cooking spray
  • 1½ cups sliced radishes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus the zest of 1 lemon
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • 4 ounces Brie cheese (about ½ cup)
  • 1 cup baby arugula leaves
Instructions
  1. Preheat your oven to 400 degrees. Coat a cookie sheet with cooking spray and add the bread slices. Coat the bread slices with another layer of cooking spray. Bake for 5 minutes, or until golden brown and toasted. Set aside to allow to cool.
  2. Add the radishes, olive oil, lemon juice, lemon zest, pepper, and salt to a medium bowl. Toss to coat.
  3. Add 1-2 teaspoons of brie to each slice of bread using a knife to spread the cheese.
  4. Top with arugula (as much or as little as you’d like).
  5. Top with a layer of radishes.
Nutrition Information
Serving size: 1 crostini Calories: 87 Fat: 4.1g Saturated fat: 1.9g Carbohydrates: 8.8g Sodium: 163mg Fiber: 0.6g Protein: 3.8g Cholesterol: 9mg

 

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