Summer garden radish toast with chopped herbs. It’s fresh vibrant simple seasonal eating at is best. Made posh by the fact that our toast has been slathered in butter and crisped on a hot cast iron pan. With a little salt and pepper, it reaches pretty damn near perfection and we haven’t even topped them yet. I pulled the last good radishes from the garden. Companion planting has long been an interest of mine, this year I finally got around to being serious about actually getting a garden in. As an early spring vegetable, radishes can be planted in between rows of bush beans or other summer produce that take their time. These last ones chose to take their time too. Growing all willy-nilly and a bit greedy. Their time was up. It could not have been better for these toasts.
Summer toast with radish & chopped herbs
fresh bread, crusty and coarse texture is best
mascarpone cheese, room temperature
- Heat a cast-iron pan over medium/high heat. Spread bread on one side with butter. Season with salt and pepper to taste. Toast buttered side down until it’s golden brown and crispy.
- Rough chop and mix the herbs. Thinly slice radishes with mandoline or vegetable peeler.
- Assemble your toasts by topping with a generous layer of mascarpone cheese. Then add chopped herbs and radish.
What are you making with your garden produce?
You may also enjoy this recipe for individual quiches. They have a whole wheat crust and are another great way to enjoy fresh summer veggies.
Thanks for reading friends!