Like any good liberal, I often listen to The Splendid Table on NPR. There is a feature of the show in which listeners call in to seek cooking advice for dinner parties and the host, Lynne Rosetto Kasper, provides advice. A few weeks ago, Rosetto Kasper helped a caller plan an outdoor, Italian-themed party and mentioned a twist on the usual bruschetta. My ears perked up and this week I gave the recipe a try. It was very simple to make and you should try it.
- 1 baguette, thinly sliced
- thinly sliced and diced radish
- thinly sliced green onion
- olive oil
- course salt
Heat the oven to 400 degrees. Line the baguette slices up on a cookie sheet and lightly brush olive oil on each slice. Toast the bread for 10 minutes. Remove from the oven and let cool.
On each slice, spread a bit of chevre, top with a few radish bits and a few green onions. Put a smidge of salt on each slice. Serve immediately. I served mine with a pasta dish but they would also make a terrific accompaniment to a hearty green salad, a fresh spring soup, or something from the grill. They could also serve as an appetizer.