CUCUMBER & RADISH CROSTINI
We had a wonderful high tea which featured cucumber and radish crostini instead of cucumber sandwiches. We loved them and so I decided to fiddle around until I had my own recipe. Here it is, perfect for hot weather and goes great with tea and scones!
Provided by Teresa Bailey @teresadoula
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- This recipe simply calls for spicing up your cream cheese. Add chopped fresh mint, minced garlic, and a little salt, mayo, horseradish, ginger and lime juice and mix well. Now it's ready to spread on your baguette rounds. Top with sliced radishes and cucumbers, and you have a perfect spring appetizer or snack!
ROASTED RADISH CROSTINI
Of all the things you can do with a radish - slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt - the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 25m
Yield 2 light meals or 4 side dishes
Number Of Ingredients 10
Steps:
- Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
- Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
- In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
- Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 60 grams, Carbohydrate 34 grams, Fat 87 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 24 grams, Sodium 912 milligrams, Sugar 5 grams, TransFat 1 gram
CUCUMBER RADISH CROSTINI
This Cucumber Radish Crostini makes a delightfully fresh, bright, and simple to make, spring appetizer that will delight your guests.
Provided by Colleen Milne
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 400°
- On a baking sheet, put baguette slices in a single layer, and brush with olive oil on both sides.
- Bake baguette slices for about 5 minutes, or until golden and toasted. Remove from oven and allow to cool.
- Spread each baguette with cheese, then top with arugula leaves, then cucumber slices, then radish slices
- Sprinkle with salt, and fresh chives, and serve
Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 38 mg, ServingSize 1 serving
RADISH AND CUCUMBER SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
- Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
- Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.
CUCUMBER AND RADISH SALAD WITH YOGURT AND CUMIN
This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don't cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary. Slice paper-thin. Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes. Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes. Rinse and drain on a clean kitchen towel. Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
- In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt. Whisk in the garlic and lemon juice. Add salt to taste. Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 3 grams, TransFat 0 grams
CUCUMBER AND RADISH RAITA
This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It's also very nice with salmon.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, salads and dressings
Time 5m
Yield 3 cups (6 servings)
Number Of Ingredients 8
Steps:
- Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 349 milligrams, Sugar 7 grams
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