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Cucumber and Radish Crostini


Layer paper-thin slices of radish and cucumber and top with shaved parmesan for a unique and refreshing take on the classic crostini topping.

  • Yield: Makes 18

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1 cucumber, peeled and very thinly sliced (2 cups)
  • 5 radishes, very thinly sliced (1 cup)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 18 toasted baguette slices
  • Shaved Parmesan


  1. In a medium bowl, toss together cucumber, radishes, lemon juice, and olive oil; season with salt and pepper. Spoon onto baguette slices and top with Parmesan.

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