Name: Lemon-Pickled Radish Toast with Basil and Parmesan
Total time: 1 h
Ingredients: 1 pound radishes , trimmed and sliced ⅛ inch thick (3½ cups); ½ teaspoon grated lemon zest plus 6 tablespoons juice (2 lemons), plus lemon wedges for serving; ¼ cup sugar; 1 teaspoon table salt; 8 ounces cream cheese , softened; 1 ounce Parmesan cheese , grated (½ cup), divided; 6 tablespoons chopped fresh basil , divided; 1 garlic clove , minced; 6 (½-inch-thick) slices rustic boule , toasted; Extra-virgin olive oil for drizzling

Why This Recipe Works

We wanted to make a tasty appetizer or snack using radishes and toast. We tamed the harsh bite of the raw radishes by pickling them and used lemon juice in place of the usual vinegar in the pickling liquid for a bit more character. We loved the creamy texture and flavors of cream cheese partnered with Parmesan cheese and fresh basil. Since the eyes eat first, more fresh basil on top helped reinforce those flavors on the palate.

Before You Begin

We prefer to slice the radishes using a mandoline, but you can also use a knife. The pickling liquid might not fully cover the radishes at first; they will shrink significantly as they pickle. Be sure to drain the radishes after 30 minutes or they will become too soft. We developed this recipe using a round boule, but any rustic, crusty bread will work. Cut into four pieces each, these toasts make excellent party snacks.

Instructions

Place radishes in medium bowl or large measuring cup. Bring lemon juice, ¼ cup water, sugar, and table salt to simmer in small saucepan over medium-high heat, stirring to dissolve sugar. Pour lemon juice mixture over radishes. Let radishes sit in pickling liquid for 30 minutes, stirring occasionally; drain radishes and refrigerate until ready to serve. (Pickled radishes can be refrigerated for up to 24 hours.)

Meanwhile, process cream cheese, ¼ cup Parmesan, ¼ cup basil, garlic, and lemon zest in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to bowl. (Cream cheese mixture can be refrigerated for up to 2 days. Let come to room temperature before using.)

Spread cream cheese mixture evenly over toast. Shingle radishes evenly over cream cheese mixture. Drizzle radishes with oil and sprinkle with remaining ¼ cup Parmesan and remaining 2 tablespoons basil. Sprinkle with flake sea salt and season with pepper to taste. Serve with lemon wedges.