Radish and Arugula Crostini with Brie

Photo: Iain Bagwell; Styling: Cindy Barr

The cheese will spread easily and taste better at room temperature.

Yield: Serves 16 (serving size: 1 crostini)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 4.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 8.8g
  • Fiber: 0.6g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 163mg
  • Calcium: 33mg

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. 1. Preheat oven to 400°.
  2. 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. 3. Combine radishes and next 4 ingredients (through salt) in a medium bowl, and toss to coat.
  4. 4. Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Radish and Arugula Crostini with Brie Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy