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Radish and Arugula Crostini with Brie

Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on time 10 mins
Total time 10 mins
Yield Serves 16 (serving size: 1 crostini)
The cheese will spread easily and taste better at room temperature.

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

Nutrition 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

How to Make It

  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.