Radish and Arugula Crostini with Brie

Radish and Arugula Crostini with Brie Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
The cheese will spread easily and taste better at room temperature.

Yield:

Serves 16 (serving size: 1 crostini)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 87
Fat 4.1 g
Satfat 1.9 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 8.8 g
Fiber 0.6 g
Cholesterol 9 mg
Iron 0.7 mg
Sodium 163 mg
Calcium 33 mg

Ingredients

16 (1/2-inch-thick) slices diagonally cut French bread baguette (6 ounces)
Cooking spray
1 1/2 cups sliced radishes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 ounces Brie cheese (about 1/2 cup)
2 cups baby arugula leaves

Preparation

1. Preheat oven to 400°.

2. Arrange bread slices on a baking sheet; coat with cooking spray. Bake at 400° for 5 minutes or until golden brown and toasted; cool.

3. Combine radishes and next 4 ingredients (through salt) in a medium bowl, and toss to coat.

4. Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices.

Note:

Adam Hickman,

April 2013
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