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A fresh and contemporary update on classic radish sandwiches, this alfresco-inspired appetizer features paper-thin slices of fresh-from-the-garden tri-color radishes layered on warm crusty artisan bread with garlic herb-infused ricotta cheese, a drizzle of extra virgin olive oil, fresh cracked black pepper and sea salt.

Why try? Tri-color radishes, available from your local farmers market, add lots of visual appeal, crunchy texture and zesty peppery flavor to these crostini appetizers.

Foodie Byte: When purchasing radishes at the market, look for radishes with smooth skins and firm texture with fresh bright green tops.

Refresh whole cleaned radishes in ice water for up to several hours before eating to add crispness and flavor.

Ingredients

• ½ cup ricotta cheese
• 6 ounces goat cheese, softened
• 1 tablespoon fresh chives, minced
• 1 teaspoon fresh dill, minced
• 1 teaspoon fresh parsley, minced
• 1/2 teaspoon fresh garlic, minced
• 1/2 teaspoon fresh lemon zest
• 1 French baguette, diagonal-sliced into ½ inch slices
• Extra virgin olive oil, as needed
• 1/2 teaspoon McCormick garlic and pepper seasoning blend
• 1-2 bunches radishes, sliced thinly
• Fresh cracked black pepper and sea salt, to taste

Preparation

1. Preheat oven to 400°F.
2. Combine ricotta cheese, goat cheese, fresh herbs, garlic and lemon zest in bowl and mix thoroughly. Reserve.
3. Brush both sides of sliced baguette lightly with olive oil and arrange in a single layer on a sheet pan. Season lightly with garlic and pepper seasoning.
4. Bake for 15 minutes, or until lightly toasted.
5. Spread ricotta herb cheese blend evenly over each crostini.
6. Arrange 3 radish slices on top of each crostini; drizzle olive oil lightly over radishes, season lightly with a grind of black pepper and sea salt.
7. Arrange crostini on serving platter. Garnish with fresh herbs, if desired.