Friday, January 24, 2014

Roasted Radish and Truffle Crostini

Sottocenere is a cheese we love so much that we named a cat after it. This truffle laced, ash rind cheese makes an appearance on this yummy snack. Radishes in the raw are peppery and slightly bitter. Roast them and they become sweet, buttery and the color is just gorgeous. It's the perfect compliment to earthy truffle. Keep the pretty radish greens intact for presentation and crunch.

1 bunch radishes, cleaned, trimmed and cut in half, or quartered if larger
2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil
1/2 lemon, juiced
kosher salt and ground black pepper, to taste
1 Slow Dough Baguette
Lucky Layla Golden Butter, room temp
1/3 lb Sottocenere, grated
Truffle oil

Heat oven to 375. When cutting radishes, you want a uniform size. Toss radishes in evoo, lemon and season with salt and pepper. Spread radishes onto a baking sheet and roast for 20 to 25 minutes or until browned around the edges and fork tender. Set radishes aside to cool. Slice baguette at a slight angle. Butter each slice, top with a generous pinch of grated Sottocenere. Cut thin slices of radish and layer on top of crostini. Broil crostini for just a few minutes, until bread is toasted and cheese is melted. Finish with lemon zest and a light drizzle of truffle oil. 

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX