Roasted Radish and Spring Pea Bruschetta

this Recipe

A few weeks ago when I was doing a story about CSA’s, Community Supported Agriculture, I ended up with a lot of produce to create with. I think I have mentioned before I’m a bit of a picky eater, but the beautiful produce inspired me to try a bunch of new recipes. One of them was this bruschetta that featured roasted radishes and fresh green peas on top of a toasted slice of wheat bread and creamy goat cheese. Doesn’t it make you think of spring?

There is no limit to what you can do with bruschetta; the bread is a blank canvas. Use your creativity and pair your summer favorites to create an appetizer. Serve it with a salad and you have a meal.

I used a loaf of La Brea Bakery Wheat Bread as the base. Roasting the radishes mellows the flavor. You can drizzle them with a little brown butter and you have wonderful side dish.

I have two fun recipes to share with you  – over at Pillsbury you can get the recipe to Cake Batter Monkey Bread. If you can believe it, I had never made monkey bread before. It was so easy, I already made an Italian version you will see here soon. This dish combines two favorites  Cake Batter and Monkey Bread. A fun way to start a birthday celebration.

At Betty Crocker you will find a new favorite dessert for spring – Meyer Lemon Crepes with Lemon Chantilly Cream and Raspberries. It is light, tart and creamy. You can make the crepes ahead and then assemble before serving. Sometimes baking all of these dishes makes it hard to get in shape for summer!

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Yield: 6

Roasted Radish and Pea Bruschetta

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A bruschetta recipe that features roasted radishes and fresh spring peas.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 1 bunch medium radishes
• 1 tablespoons olive oil
• Coarse kosher salt
• 1 teaspoon fresh lemon juice
• 1/4 cup fresh peas
• 3 ounces goat cheese
• 1/2 teaspoon thyme
• 6-8 slices wheat bread toasted

Instructions

1. Preheat oven to 450F. Brush baking sheet with olive oil. Cut off the radish tops and rinse radish thoroughly. Cut radishes in half and mix in a medium bowl with olive oil. Place radishes cut side down, on baking sheet and sprinkle with salt. Roast until radishes are still crisp but tender, about 15-18 minutes. toss with lemon juice.
2. Toast or grill the bread, spread each slice with goat cheese and place several radish slices on top. Sprinkle peas and thyme over the top.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g