Monday, September 9, 2013

Pesto, Radish, and Sea Salt Crostini

24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
1/2 cup pesto (great use for the U-Pick Basil!)
8 radishes, thinly sliced
flaky sea salt
Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.

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