Seared Radish and Hakurei Turnip Crostini

Summary: This recipe is very slightly adapted from Melissa Clark's Radish Crostini. It's a delicious, unique way to use fresh radishes. And who doesn't want to dive into a lake of anchovy-garlic butter?

Yield: 4 servings


  • 1 bunch radishes, trimmed and tailed
  • 2-3 Hakurei turnips, trimmed
  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, peeled and minced
  • 4 anchovy fillets, finely chopped
  • red pepper flakes
  • salt and pepper
  • thinly sliced (or not) bread, toasted


If the radishes are large, cut them into quarters; if smaller, halves are fine. Cut the turnips into sticks. Just try to make everything fairly uniform in size.

Place a 10-12″ skillet over high heat; once hot, add a tablespoon of olive oil, a bit of salt and then, the radishes and turnips.

Cook them, undisturbed, for about 3 minutes, until the undersides are golden.

Shake the pan a bit to toss them around, cook another minute and remove from heat.

In a small skillet or saucepan, melt 2 tablespoons of butter.

Once melted, add the garlic, anchovies, a tablespoon or two of olive oil, a pinch of red pepper, some salt and pepper. Stir well with a wooden spoon. Once the anchovies start to fall apart and the garlic is getting nice and golden, remove sauce from heat.

You can drizzle this over the radishes and then spoon all that onto thinly sliced, toasted bread, or you can spoon the sauce on the bread and then add the radishes.

Whatever works. Sprinkle chopped parsley on top. YUM!