Appetizer/ Side Dishes

Roasted Radish Crostini

Roasted Radish Crostini

Melissa Clark
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 20 kcal


  • Measuring Spoons
  • Knife
  • Cutting Board
  • Large Skillet
  • Stove
  • Oven
  • Brush


  • 1 bunch radishes
  • 9 tablespoons extra virgin olive oil ½ teaspoon kosher salt
  • ¼ 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


  • 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.
Keyword Anchovy, Garlic, Radishes, Toasted Cereal

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