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  • Writer's picturefrench creek kitchen

Radish and Gruyere Crostini


4 tablespoons salted butter, softened

4 oz gruyere, shredded

1 tablespoon green garlic, finely chopped or 1 clove garlic, minced

1 cup radishes, roughly chopped

10-12 slices of baguette, 1 inch thick

1/2 teaspoon freshly ground pepper

large pinch of flakey sea salt like Maldon

Fresh herbs, sorrel, arugula, or other fresh greens for garnish


Preheat the oven to bake at 400 F.

In a medium bowl mix together the butter, gruyere, radishes and a large pinch of flaky sea salt until well combined. Place the bread in a single layer on a baking sheet. Spoon a portion of the radish mixture evenly onto the bread slices and push down slightly with your fingers. Move the pan to the oven and bake for 15-20 minutes or until the radish mixture has puffed a little and the bread is light brown and toasted.

Remove from the oven and let cool for 5 minutes before topping with torn herbs, arugula or pea shoots. Serve immediately.

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