Radish and Arugula Crostini with Brie
The cheese will spread easily and taste better at room temperature.
Recipe by Cooking Light April 2013
Sort by:
Newest
Newest
Oldest
11/30/2018
While I appreciate the use of radishes in this, there was something about the mix of flavors (radish, arugula, Brie) that didn't really work for us. I don't plan to make this again.
12/31/2015
Delicious. I did use more black pepper and I made my own French bread using some whole wheat flour. I will make this again.
06/23/2013
I made this easier by using premade toasts from the cheese section of my grocery store. They were a little pricey, but well worth it! It was awesome and even enjoyed by my 10 year old who doesn't particularly like arugula or radishes!
04/18/2013
I loved this recipe! It was so simple to make and tasted so fresh. For step-by-step photos and more detailed commentary on this recipe, check out my post at: http://www.icancookthat.org/2013/03/radish-and-arugula-crostini-with-brie.html
03/31/2013
Advertisement