Jac o' lyn Murphy: Spring Cucumber Radish Crostini

Friday, March 25, 2016

Spring Cucumber Radish Crostini

The lighter, cheerier days of Spring are here!
I'm kicking it off with a fresh, crunchy appetizer, 
with a little creamy zest that will keep them coming back for more.

Vibrant radishes, cool cucumbers 
and a hint of chives, atop crostini,

but the secret is the slightly spicy, lemon butter.

Spread the creamy, bright mixture on toasted, sliced baguette, 

add the cucumbers, 

then a few radishes, 

a pinch of course salt, 

then a sprinkling of snipped chives.

and a delicious bite of Spring awaits.

Spring Cucumber Radish Crostini
1 baguette, sliced
1 cucumber thinly sliced
10-12 radishes thinly sliced
chopped chives for topping
course salt for sprinkling
lemon hot sauce butter (see below)

Place baguette slices on a baking sheet and toast until golden under the broiler. Cool slightly, then spread with butter, top with cucumber, radish, a touch of salt and chives.

To make Lemon Hot Sauce Butter:
In a small bowl, combine 4 Tablespoons softened butter (I used salted but non-salted would work too), 1 Tablespoon lemon zest and 2 teaspoons of your favorite hot sauce (I uses either Crystal or Tabasco).

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