Photo: Iain Bagwell; Styling: Cindy Barr Photo by: Photo: Iain Bagwell; Styling: Cindy Barr

Radish and Arugula Crostini with Brie

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

Cooking Light APRIL 2013

  • Yield: Serves 16 (serving size: 1 crostini)
  • Hands-on:10 Minutes
  • Total:10 Minutes


  • 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


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.

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

Go to full version of

Radish and Arugula Crostini with Brie recipe