Follow these steps for perfect results
radish
trimmed
extra virgin olive oil
kosher salt
pepper
butter
anchovy fillets
finely chopped
garlic cloves
finely chopped
red pepper flakes
crusty bread
toasted
parsley
chopped
Prepare the radishes by removing the leaves and stems, and trimming the tails.
Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Heat a large skillet over medium-high heat.
Add 1 tablespoon of olive oil, radishes (in a single layer, do not crowd), salt, and pepper.
Sear the radishes without moving them for about 3 minutes, until lightly colored on the undersides.
Shake the pan and continue cooking until tender, about 3 more minutes.
In a small skillet over medium heat, melt the butter.
Stir in the finely chopped anchovies, garlic, red pepper flakes, and remaining olive oil.
Reduce heat and simmer for about 4 minutes.
Brush each slice of toasted bread with the anchovy-garlic sauce.
Top each slice with several radish wedges.
Spoon additional sauce on top.
Sprinkle with chopped parsley and serve immediately.
Expert advice for the best results
Don't overcrowd the pan when searing the radishes to ensure even browning.
Use high-quality crusty bread for the best texture.
Everything you need to know before you start
15 minutes
The anchovy-garlic sauce can be made ahead of time.
Arrange the crostini on a platter, garnished with extra parsley.
Serve as an appetizer at a party.
Pair with a light salad for a light lunch.
Complements the savory flavors
Light and crisp to balance the richness
Discover the story behind this recipe
Crostini are a staple in Italian cuisine, often served as appetizers.
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