Radish, Pesto and Sea Salt Crostini
- 24 thin slices baguette (from 1 small loaf)
- 2 tablespoons olive oil
- 1/2 cup pesto
- 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.
RAMP PESTO: (see ramp pesto pasta recipe for one version) Take 2 bunches washed and trimmed ramps and pulse in a food processor with ¼ cup Italian parsley, ¼ cup toasted pine nuts, ¼ cup asiago cheese and ¼ cup lemon juice. With machine running stream in ¼ cup olive oil and season with salt and pepper. Recipe can be halved or doubled