About this recipe
ROASTED RADISHES WITH BUTTER AND THYME
Recipe by Deanna Fox of Duanesburg. Deanna is a regular contributor to the Albany Times Union. Check out her other tips and kitchen secrets at DeannaFox.org.
I love to cook real food using simple methods. Radishes are more than toppings for a salad, and their peppery, complex flavor can be utilized in so many ways. Roasting mellows a radish’s peppery flavor into sweet little bites giving a softer, fuller flavor. This is one of my favorite go-to side dishes in my kitchen.
Makes 4 servings
HERBED RICOTTA CROSTINI WITH FRESH RADISHES
Recipe by Ashley Dingeman of Saratoga Springs. Follow Ashley’s food adventures at SaratogaFoodFanatic.com.
When it comes to radishes, it’s their vibrant beauty and bright color that always draw me into using them in recipes. Well, that and of course they add a nice fresh, crisp crunch to any dish. I’m totally an appetizer girl, and when the weather is starting to heat up, there’s nothing I’d rather do than sit outside with a glass of wine and a variety of my favorite snacks. This recipe is perfect for any occasion, but best enjoyed in the spring and summer months, whether you’re hosting a dinner party or just feel like relaxing on the patio.
For this recipe, I wanted to create something that was light and springy, just like the star of the recipe: the radish.
Serves 4–6 as an appetizer, depending on the size of your baguette
2 bunches radishes (about 20), halved with top and root removed
2 tablespoons unsalted butter, cut into pieces
1 teaspoon kosher salt
½ teaspoon fresh black pepper
1 teaspoon minced fresh thyme
Preheat oven to 450°.
In a medium cast-iron or other oven-safe skillet, combine all ingredients.
Once the oven is at temperature, place the skillet in the oven and roast for 10 minutes. Check the radishes by pricking with a fork—they should be tender. If not, spoon some of the melted butter over the top of the radishes and place in the oven for another 5 minutes, or until they are fork-tender. Serve hot.
1 bunch radishes, tops removed
2 teaspoons fresh dill
1½ teaspoons fresh chives
1½ teaspoons fresh parsley
15 ounces ricotta
1 French baguette
Juice from ½ lemon
1 tablespoon good olive oil
Using a mandolin or sharp knife, slice the radishes into thin slices.
Preheat oven to 350°.
To make the crostini, cut baguette into 1- to 1½ inch-thick slices, sliced on a diagonal. Drizzle with olive oil and bake 4–5 minutes on each side
To make the herbed ricotta, combine dill, chives, parsley, ricotta and lemon juice. Once combined, add a pinch of salt and pepper to taste.
Once crostini are cooled, add layer of herbed ricotta, top with sliced radishes and sprinkle with freshly cracked pepper.