Bruschetta with radishes is a quick and light recipe, perfect as a fresh appetizer or healthy snack. Crunchy, colorful, and easy to make, it’s ideal for enhancing radishes simply and deliciously.
SEASONALITY of #radishes – from April to early November. Generally not found during the hottest months.
RECIPES with radishes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Vegetarian
- Seasonality: Spring, Summer, and Autumn
- Energy 90.50 (Kcal)
- Carbohydrates 15.47 (g) of which sugars 2.84 (g)
- Proteins 4.59 (g)
- Fat 1.08 (g) of which saturated 0.11 (g)of which unsaturated 0.55 (g)
- Fibers 1.88 (g)
- Sodium 241.74 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Bruschetta with Radishes
- 2 slices dark bread (thinly sliced and halved)
- to taste cottage cheese (or goat cheese or ricotta – for vegans use hummus or a creamy vegan cheese)
- 4 radishes
- 1 drizzle rice syrup (or honey – optional*)
- 1 pinch thyme (or basil, oregano)
- to taste walnut kernels (chopped or slightly toasted – optional)
*If you don’t like the sweet and sour taste, you can use a drizzle of extra virgin olive oil instead of the syrup.
Bruschetta with Radishes
Cut the bread slices (I use whole grain with walnuts), divide them, and if desired, toast them slightly. Add the creamy cheese (or hummus) on top of the bread. Wash and thinly slice the raw radishes.
Insert the radish slices into the cheese, whole or halved. Season with a drizzle of rice syrup (or maple or agave syrup) or alternatively olive oil and, if desired, decorate with herbs, nuts, or seeds.
Serve the freshly prepared bruschetta.
STORING the bruschetta
It should be stored in the refrigerator, but it’s better to keep bread and topping separate. The bread easily gets soggy. Assemble the bruschetta only shortly before serving.
FAQ (Questions and Answers)
Which radishes to use for bruschetta?
You can use any variety, but round red radishes are the most common. They should be fresh, crunchy, and well-washed to get the best taste.
What toppings go well with radishes on bruschetta?
Besides extra virgin olive oil, you can use lemon juice, balsamic vinegar, aromatic herbs like parsley, dill, mint, or fennel, and even a sprinkle of pepper or chili for a spicy touch.
Aren’t radishes too spicy or bitter for bruschetta?
Radishes have a strong and slightly spicy taste, but that makes the bruschetta fresh and crunchy. If they seem too strong, you can soften them by leaving them in cold water or slicing them very thinly.
What wine can I pair with it?
I recommend a fresh and light white wine, like Vermentino or Sauvignon Blanc. They have good acidity that pairs well with the crunchiness and slightly spicy taste of radishes. If you prefer, a dry rosé can be an equally pleasant choice.
