I love a good appetizer and this Fennel Radish Crostini is no exception! The combination of pea pesto, crunchy vegetables and Manchego cheese is out of this world. To top it off, the scallions add a nice spicy touch. It is the perfect addition to a summer soiree.
Of course, crostinis have been made a number of ways. However, this combination is truly unique which makes me happy! Plus, how pretty are these with the pink and green?! As with anything, the higher quality of the ingredients, the better the crostinis will be. So, make sure to get a fresh baked French Baguette! There is one problem though, you won’t be able to stop eating them!
Serve these with a nice summer salad and a sparkling wine, like a Cava or Prosecco.
Recipe: Fennel Radish Crostini
Pea Chevre Pesto
- 3/4 Pound (1/2 cup shelled peas) Fresh Pea Pods
- 1/4 Cup Raw Walnuts
- 1/4 Cup Chevre Cheese
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt
- 1 Fennel Bulb Cut in half cut out core and cut in 8 segments
- 1/2 Cup Fennel Stalks – thinly sliced
- 3/4 Cup French Breakfast Radishes – thinly sliced or regular – thinly sliced and quartered
- 3/4 Cup Pea Chevre Pesto
- 1 Wedge Manchego – shavings
- 1 French Baguette – 20 slices
- 1/4 Extra Virgin Olive Oil – or as needed
- Scallion Micro Sprouts or Scallion Onions (thinly sliced) – to taste
Slice the bread into 1/2 inch slices.
Place on to baking sheet and with a pastry brush, coat both sides with olive oil. (or use your fingers)
Put on the top shelf of your oven and broil for 1 minute on each side. Make sure to watch them closely, they can burn fast.
I usually put the timer on but still check on them. You want them just golden.
Turn oven to 350 degrees.
Scoop up a tablespoon of the salad and spread onto the crostinis and place them on a baking sheet. Using a vegetable peeler, shave the manchego into slices, two for each crostini and put into the oven for 3 – 4 minutes to melt the cheese. I check on them every minute.
Top them with the micro scallion sprouts or scallion slices.
Fennel is a very good source of fiber that helps limit cholesterol build-up and helps to maintain healthy levels of cholesterol in the blood. The fiber also helps remove carcinogens from the colon and it can eliminate constipation. It contains the phytonutrient anethole, the main part of its volatile oil that has been shown to reduce inflammation and also helping prevent the occurrence of cancer. It is also an excellent source of vitamin C, which is helpful for eye inflammation, and reduces premature aging and macular degeneration. There are high levels of potassium in the fennel bulbs and seeds and can help increase brain function and cognitive abilities and it also increases the reach of oxygen to the brain. The fronds above the fennel bulbs contain important vitamins, like pantothenic acid, vitamin B6, niacin, riboflavin, and thiamin.
Radishes help eliminate excess mucus in the body and are great for respiratory disorders, bronchitis and asthma. They are cleansing for the digestive system helping to break down and eliminate stagnant food and toxins that have built up over time as well as eliminate cancer-causing free radicals in the body. They are very high in vitamin C, which improves your immune system. They have a low glycemic index and helps to regulate the absorption of sugars into the bloodstream, which is great for diabetics. Radishes water content keep your body and skin keep hydrated and with their high fiber content they increase regular bowel movements, relieve bloating and help indigestion. They are a powerful detoxifier of the liver and stomach. They are also great for reducing blood pressure with the high potassium content.