Seared Radish Crostini

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    553 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 9 grams protein; 37 milligrams cholesterol; 894 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 light meals or 4 side dishes

Preparation

1. Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
2. 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.
3. 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.
4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

25 minutes