3 large watermelon radishes, sliced into thin rounds
2 tablespoons alfalfa sprouts
4 tablespoons vinaigrette dressing
Instructions
Preheat the oven to 350F.
Using a round cookie cutter (I use the top to my cocktail shaker), cut a circle of bread from each slice of bread and discard the crust. Brush with olive oil, lightly sprinkle with olive oil, and place on a baking tray. Place in the oven and toast until the bread just begins to brown, about 5 minutes (watch carefully). Remove to a cutting board.
Spread the bread rounds with goat cheese, add lettuce leaves, and place 3 radish slices on top. Sprinkle with sprouts and drizzle over the dressing. Sprinkle a bit more sea salt and serve immediately.
Notes
If local, I urge you to try the Dakota bread at Great Harvest, but for sure, find a grainy artisan-baked loaf of whole grain bread. Look for watermelon radishes or use any available variety that is in season. Using a mandoline (or you can use a sharp knife) makes slicing the radishes easy, but be careful. Ingredients in this recipe can readily be substituted with whatever is fresh; ripe tomatoes instead of radishes would be delicious. Mary Mary Markets’ jarred products can be ordered by calling 337-380-6949 or use your favorite vinaigrette dressing recipe. I used the honeyed goat cheese, but any soft cheese (brie or camembert) would be delicious.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=25500