With a ton of radishes coming to fruition in the veggie garden (so exciting!), this means that there are also a lot of radish greens to be had. Typically not thought of as the part of the radish plant you eat, I was excited to try these lovely greens in a quick saute for a unique appetizer idea. With a nice peppery flavor very similar to the radishes themselves, I sauteed the greens with a touch of olive oil and balsamic vinegar, and tossed them together with some roasted cherry tomatoes and sliced, pickled garlic. All of this loveliness was then a colorful topping for thick slices of country bread.
(To view this recipe, click on the blue title of the blog post above*)
Grilled Bread with Roasted Tomatoes & Radish Greens
Ingredients:
- 2 thick slices of country bread
- olive oil
- salt and pepper
- 1/2 cup cherry tomatoes, multi-colored
- 4 pickled garlic cloves, thinly sliced (or roasted garlic cloves, or thinly sliced peeled garlic cloves)
- 2 cups radish greens, roughly chopped
- Balsamic vinegar
Directions:
- Toast the sliced bread in a hot oven or toaster oven until lightly browned.
- To make the topping, roast the cherry tomatoes and the garlic with a drizzle of oil and a sprinkling of salt and pepper in a 375 degree oven for 15-18 minutes. (until the tomatoes begin to soften and wrinkle up)
- In a saute pan, heat an additional 1 tablespoon of oil. Cook the radish greens until wilted, about 5 minutes. Season with salt and pepper to taste, along with a splash of balsamic vinegar.
Tagged: appetizer, bread, bruschetta, first course, garlic, grilled bread, pickled garlic, radish greens, radishes, tomatoes
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