Garlicky Roasted-Radish Bruschetta
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Roasted radishes mellow in the oven and are tossed with herbs and garlic, then spooned over crispy toasts for a fresh and flavorful appetizer.
Ingredients
- 22.2 ml olive oil divided
- 340 g small to medium radishes, mixed colors trimmed and halved (quartered if large), leaves reserved
- 2 clove garlic 1 thinly sliced
- 2 country bread
- 14.8 ml fresh flat-leaf parsley chopped
- Kosher salt and pepper
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 488 mg
- Iron: 7.35 mg
- Magnesium: 236 mg
- Phosphorus: 587 mg
- Potassium: 3239 mg
- Zinc: 4.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 country bread
- Kosher salt and pepper
Prepare
- 22.2 ml olive oil, divided
- 340 g small to medium radishes, mixed colors, trimmed and halved (quartered if large), leaves reserved
- 2 clove garlic, 1 thinly sliced
- Chop 14.8 ml fresh flat-leaf parsley
Let's Cook
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Step 1.
Preheat the oven to 450°F. Coat a rimmed baking sheet with ½ tablespoon olive oil. Arrange the radishes cut sides down on the sheet, then drizzle with another ½ tablespoon oil. Roast for 8 minutes.
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Step 2.
Scatter the sliced garlic over the radishes, rotate the baking sheet, and continue roasting until the radish bottoms are golden brown, 6 to 8 minutes more.
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Step 3.
While the radishes are roasting, brush the bread slices with the remaining ½ tablespoon oil. Place the bread in the oven alongside the radishes and toast until golden brown and crisp, about 6 to 8 minutes. Remove the toasts from the oven and rub each with the remaining whole garlic clove.
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Step 4.
When the radishes are done, transfer them to a bowl and toss with the chopped parsley, ¼ teaspoon salt, and ¼ teaspoon pepper. Gently fold in 1 cup of the reserved radish leaves.
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Step 5.
Spoon the radish mixture over the garlic-rubbed toasts, then cut each toast into pieces and serve.