Ordinarily we’d pass the “quick and healthy” cookbook section in lieu of something with more cheese, but if you’re going to cook light, better take a page out of Better Homes and Gardens. These grilled radish crostinis are as attractive to behold as they are delicious.
Not so long ago, radishes were only eaten raw, on a salad or as a crunchy crudité. All kinds of creative ways have been discovered to coax out their naturally sweet flavor with heat by roasting, braising — and now grilling.
- 1 pound radishes, cleaned and halved
- 3 tablespoons olive oil
- ground black pepper
- 1/2 a 12-inch whole grain baguette-style French bread, split horizontally
- 8 slices (4 ounces) gruyere cheese
- 2 tablespoons lemon juice
- 1 tablespoon shallot, minced
- 1 teaspoon honey
- 1/2 teaspoon Dijon-style mustard
- 1 cup fresh baby spinach, shredded
- In a medium bowl, toss radishes with 1 tablespoon of the oil.
- Sprinkle with salt and pepper.
- Place radishes in a grill basket.
- For a gas or charcoal grill, place grill basket directly over medium heat.
- Cover and grill 8 to 10 minutes or until tender and lightly browned, turning radishes in the basket once or twice.
- Add bread directly to the grill rack, cut side down, and grill 1 to 2 minutes over medium heat, or until toasted.
- Turn and top toasted side of bread slices with cheese.
- Cover and grill 1 to 2 minutes more or until melted.
- Remove from grill; cover and keep warm.
- Chop or slice radishes; set aside.
- In a medium bowl combine remaining 2 tablespoons oil, the lemon juice, shallot, honey and mustard. Season to taste with salt and pepper.
- Add spinach and radishes and toss to coat.
- Place on top of crostini.
- Cut crosswise and serve immediately.
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