Radish Pea Shoot Crostini
How did I stumble upon a Radish Pea Shoot Crostini recipe? Easy. But first a confession: I love watching paranormal shows like Kindred Spirits. When Discovery forced folks to subscribe to Discovery+ in order to watch online, I was bummed. Being in the middle of the pandemic, we gave in and purchased a subscription. Needing to justify paying for the subscription when we are already paying for cable, we starting exploring coming across “Amy Schumer Learns to Cook.” Her husband is Chris Fischer who is a chef and farmer. The cooking show is hysterical and the recipes are so good.
Radish Pea Shoot Crostini
In the “Lunch Break and Pasta Night” episode, Chris makes Pea Shoot Crostini with Shaved Radishes. I’m always looking for new combinations for breakfast or lunch. And how can I expand my palate being plant-based. Never was a fan of radishes with no reasonable reason as to why. Never heard of pea shoots honestly. But I decided to try the recipe. My only concern was if I could source the ingredients given we were in a pandemic and the supply chain was whacky.
Simple Quality Ingredients Rule
It is all about the ingredients. Simple quality Ingredients are what makes this recipe so wonderful. All it is is bread, garlic clove, pea shoots, radishes, oil olive, lemon, salt, and pepper. At first I followed the recipe, but then I modified it. On hand I had some of Newport Sea Salt’s Bella Napoli blend. Why not sprinkle that on it instead of just salt and pepper? Best thing ever! I’ve added cherry tomatoes and chickpeas to the pea shoot mixture which turned out yummy in both cases. Just keep your ingredients simple and fresh.
Ingredients
- - 1 baguette or other crusty bread sliced
- - 1 clove garlic
- - 8 oz pea shoot chopped finely
- - 1/8 - 1/4 cup olive oil
- - 1/2 lemon
- - Bella Napoli Blend or sea salt and freshly ground pepper
- - 1 radish bunch sliced thinly
Preparation
- 1. Pre-heat your broiler then toast the bread.
- 2. Rub garlic clove.
- 3. Mix pea shoots, olive oil, and lemon juice.
- 4. Spread mixture on toasted bread.
- 5. Top with sliced radishes.
- 6. Finish with Bella Napoli and a drizzle of olive oil.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.