Big! Brunch! Energy! is Here! To! Stay!… and these crostinis will be the star of your spring / mother’s day / weekend brunch!
Pickled Radish & Asparagus Crostini
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Ingredients
- 1 loaf French bread baguette, about 2 inches in diameter
-
1 tub Nuts for Cheese Original Cream Cheese
-
1 cup radishes, sliced thin
- ½ cup red wine vinegar
- ¼ cup water
- Pinch sugar
- Pinch salt
- Garnish: 2 tablespoons chopped chives, 1 cup steamed asparagus spears
Directions
Slice the radishes thin on a mandolin or with a knife. Place into a glass bowl. Add radishes To the bowl with vinegar, water, sugar, and salt. Mix well. (You can do this the day before!)
- Slice the French bread into ½ inch slices. Place on a cookie tray. Toast in a 350 degree oven until brown, about 8 to 10 minutes. Allow to cool.
Spread the toast with the Nuts For Cheese Original Cream Cheese.
Top with pickled radishes, a couple of asparagus spears and a pinch of chopped chives and enjoy!
