Cucumber Radish Crostini is the last in my spring appetizer series. I hope you’ve tried and enjoyed Cajun Crab Cakes, and Asparagus Puffs, my previous posts in this series. And learned which wines to pair them with for a Spring Wine & Appetizer Party.
I decided to dedicate some time to the flavours of spring this year, because it’s a fleeting season here where we live, and in many other areas, too. It seems to go from freezing winter to scorching summer with only a couple of weeks of sweet springtime or autumn grace in between.
The produce that first shows up in the springtime is as fresh and bright as the season, and radishes always seem to show up first. Their peppery crunch and bright colour are welcome after a long winter.
Radishes are ancient. Apparently, the Egyptians grew radishes even before they built the pyramids! They are now grown all over the world, and in the Northern hemisphere, radishes are a garden staple that grows fast and matures in early spring.
Radishes are very easy to grow, and they sprout and grow early in the season. Because their early sprouting, radishes are good for marking rows of later sprouting crops, like carrots or beets. It’s easy to know when to harvest radish because the “shoulder” of the radish will push up through the soil. When they are visibly pushing up through the soil, radishes are ready to be pulled from the garden and enjoyed.
Radish Nutrition Info
Radishes are high in fibre, Vitamin C, folate, potassium, as well as important minerals and phytochemicals, too. Check out more in-depth detail about just how healthy and beneficial radishes are to your healthy diet here: What are Radishes Good For?
There are many varieties of radish, and they vary in size, shape, and colour. They include a black Spanish radish, a beautiful watermelon radish, horseradish and daikon. However, the radish that we commonly see in the early spring is your basic red radish. I’m using it here in this cucumber radish crostini appetizer recipe. Feel free to use any variety.
About Cucumber Radish Crostini
These Crostini are bursting with spring freshness, from the crunch of radish and cucumber to the sprinkle of spring chives. They will be sure to disappear quickly. However, it’s best to make these right before serving to keep them fresh as can be.
Finally, If you love using fresh radishes, you may want to try this Cucumber Melon Salad or this New Potato Salad with Chive Blossoms & Spring Radishes
Cucumber Radish Crostini
- 1/2 16" baguette, sliced into 8 1/2 inch slices,
- 2 tbsp olive oil
- 1/4 cup spreadable brie, cream cheese, or any spreadable cheese
- 1/2 cup fresh arugula leaves
- 6-8 radishes, trimmed and thinly sliced
- I/2 small English cucumber, thinly sliced
- sea salt
- 2 tbsp fresh chives, chopped
- Heat oven to 400°
- On a baking sheet, put baguette slices in a single layer, and brush with olive oil on both sides.
- Bake baguette slices for about 5 minutes, or until golden and toasted. Remove from oven and allow to cool.
- Spread each baguette with cheese, then top with arugula leaves, then cucumber slices, then radish slices
- Sprinkle with salt, and fresh chives, and serve