This recipe was invented from garden surplus. That will probably be a theme all summer long, so my apologies in advance. My radishes are all poking their little heads out of the soil, which means they are ready to be picked! And my greens are just a heaping mass of overflowing leaves. A girl can only eat so many salads before she needs to find a new use for radishes and greens. I mean really, salads are delicious and all, but not every day. I really wasn’t sure how this was going to turn out, but oh my gosh, we couldn’t stop eating them. Best part? These were quick to whip up and didn’t involve a lot of ingredients. You could get crazy and make the baguette from scratch (they are actually amazing homemade) but I didn’t have time tonight because we decided to make this at 6:00 and had to go to the store to get the cheese still.
Today was an exciting day. We went strawberry picking in the morning. Which always turns into a production because I never want to stop. It is always like ohhhhh just a few more!!!! And Matt is just staring at me shaking his head. But, in my defense, we basically needed every last berry. Aside from the last 8 cups worth…. But, they will make my freezer happy. Or maybe I’ll bake a pie.
Anyways, the reason for the massive picking was strawberry wine!!!! Strawberry wineeee, seventeen, the hot July sun saw everythinggggg. Sorry, but that song instantly comes into my head when I say strawberry wine. We have never made wine before, so this is totally new territory. Right now the bucket of berries is sitting in the basement getting juiced up for 24 hour then we add the yeast and get the party started tomorrow. Then it ferments for about a week and into the 5 gallon carboy it goes. Then like 3 months later or so we will have wine, voila! I will be sure to keep you guys updated on how it all goes. Maybe if all goes well I can post a tutorial next summer. Fingers crossed.
So back to these crostini, you will be so happy you made them! I promise. Ooey gooey cheese with radishes and chives mixed in on crunchy bread. Ahhhh, so good. Then the wilted greens on top give it some extra health kick and lots of extra flavor. They are the perfect topping. This would be a great appetizer or even a light lunch or dinner. We had it with another test recipe for the blog that Matt came up with and it was just the right amount of food. The pictures don’t really do it justice, I was trying to hurry and take the pictures before Matt ate them all! Trust me, they are totally delicious.
Here is the recipe for y’all!
- ¼ cup finely diced radishes
- ½ pound gorgonzola, crumbled
- ⅛ cup chopped chives
- 1 tablespoon olive oil
- 3 cups chopped greens (kale, spinach, swiss chard, mustard greens, etc)
- 1 whole wheat baguette, sliced into ½ inch slices
- Preheat oven to 350 degrees
- In a medium bowl, mix together radishes, blue cheese, and chives.
- Lightly spray a baking sheet with olive oil. Place baguette slices in a single layer on baking sheet. Top the baguette slices with the radish/blue cheese mixture. Put into the oven for 15 to 20 minutes until cheese is starting to brown and bread is crispy.
- Meanwhile, in a medium saucepan, heat olive oil over medium heat. Add greens and wilt. Remove from heat and chop up a little.
- When the crostini come out of the oven, top with the wilted greens.
- Serve hot.