How to Make Radish Toast

If radishes are growing in your garden — or you found some at the farmers market — here’s how to use them: Make radish toast. You won’t be disappointed.

Avocado toast has been a thing for years now. It’s both the butt of jokes and the craveworthy menu item that some restaurants do exceptionally well. And it’s something we’ve been making at home for years and years and years.

And while avocado toast gets all the attention, it’s certainly not the only toast around. Far from it.

When my kids and I spent several days in New York last year, we even discovered an entire eatery devoted to toast. It was delightful.

So don’t hold yourself back. Don’t ignore the many possibilities of toast. There are so many.

And that includes radish toast.

What is radish toast?

Like its cousin avocado toast, radish toast is just what it proclaims to be: Radishes on toast. But the intricacy of this dish comes in the variety of radishes you use and how you prepare that toast to hold them.

First, it must be French breakfast radishes. These red and white radishes are a favorite of Parisian markets, and that’s what inspired my love of radish toast. More than that though, French breakfast radishes are milder than some of their globular counterparts.

Once you have the right radishes, make sure you have the right bread too.

The good news? Any bread you love will do. French bread, Italian bread, sourdough, that heel of the rye bread waiting sadly in the breadbox. They all can be good and hospitable hosts for what’s to come.

Next, you have a choice: You can make a traditional radish toast or a fancier one with a good smear of brie cheese. Both are good choices. And both are excellent for breakfast, lunch or as an appetizer.

If you were having people over, a tray of this would be delightful to serve.

How to make radish toast

In the traditional radish toast, slices of French bread are spread with butter and then topped with slices of French breakfast radishes and a sprinkle of salt.

In the fancier version, Italian bread is topped with brie. It’s baked for a few moments to soften the cheese and then a knife is used to spread it all over. Top that with those radish slices and a sprinkle of salt and it’s ready.

Perfection, either way you go.

Which one will you try first?

Join us for Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Easy Summer Dishes, and our host is Barb who blogs at Creative Culinary.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer-inspired dishes!

Easy Summer Dishes

Appetizers

• Salmon and Cream Cheese Bagel Board – Creative Culinary
• Radish Toast, Two Ways – Sarah’s Cucina Bella

Side Dishes

• Country-Style Potato Salad with Creole Mustard – Karen’s Kitchen Stories
• Cucumber Salad – Healthy Delicious
• Blistered Shishito Peppers with Cheese – The Wimpy Vegetarian
• Indian Carrot Salad – SpiceRoots
• Chicken Fried Rice – The Heritage Cook
• Minty Couscous Salad – Mother Would Know

Desserts

• Fudgy Brownies from Scratch – That Skinny Chick Can Bake
• Pink Lemonade Slushies – The Redheaded Baker