CHIPPED BOWL

I got radishes in my CSA box.  I have never cooked with radishes before.  That was before.  Now, I have made this lovely hors d’oeuvre.  It is perfect on hot summer nights, and this pesto makes a fabulous dip on its own.  We will be making this more and more; I’m sure.

Roasted Radishes with Almond Mint Pesto, adapted from food52

Ingredients

• 1 large bunch radishes
• 1 T olive oil
• 1/4 cup almonds, coarsely chopped
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 2 T fresh oregano leaves
• 2 T capers
• 1 small garlic clove
• ¼ cup extra virgin olive oil, or more to taste
• 2 TB lemon juice
• kosher salt + pepper, to taste
• 8 thin slices of crusty bread, toasted in the broiler for 1-1.5 minutes

Directions

1. Make the pesto: Mix almonds, herbs,  capers and garlic in food processor until smooth.  Stir in the olive oil and lemon juice.  Add salt and pepper.
2. Prep the radishes: Remove stems and leaves from radishes and scrub well. Cut off the tails, then cut lengthwise into small wedges of roughly equal size.
3. To roast the radishes, toss them with 1 tablespoon of olive oil, season with salt and pepper, and arrange in a single layer in a roasting pan. Roast at 400 F for about 15 to 18 minutes, or until the radishes are soft and cooked through.
4. Preheat your broiler to medium-high. Once you’ve cooked the radishes (either in the oven or stovetop), place the pan under the broiler for a few minutes, until the radishes get slightly charred in spots. Watch them carefully and often so they don’t burn.
5. Spread a layer of pesto over your toasted bread, top with radishes, and enjoy!