Supposedly Spring started this past Wednesday. And yet, meteorologists in the Philadelphia area do not expect the temperature to go above 50 degrees for the foreseeable future. AND it’s supposed to snow on Sunday/Monday. What the heck?! Well, I’m sick of waiting for spring to arrive so I’ve decided to make it spring in my kitchen. Cooking Light seems to agree with me, and the April issue has a ton of recipes using the best of spring’s produce. This Radish and Arugula Crostini recipe immediately caught my eye; not only is it beautiful, but the ingredients give me hope that warmer weather is on it’s way.
This recipe is also really simple. I made this as a quick appetizer to bring to a friends house and was able to make the entire recipe in 20 minutes!
Ingredients:
- 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, plus the zest of 1 lemon
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 4 ounces Brie cheese (about 1/2 cup)
- 1 cup baby arugula leaves