#Crostini with Roasted Radish

20250708 #breakfastdiary 1445, 28°C/clear, 20 min/workout(M) (In Korean, 'saelleori' becomes 'celery' but 'raedisi' becomes 'radish' — funny how transliteration works out.) More than the subtle, nutty sweetness of roasted radish, it's the overwhelming umami of the butter-and-anchovy sauce that steals the show here — a roughly 650kcal #crostini with roasted radish

3 slices baguette, 3 large radishes, (sauce) 2T butter, 2 anchovies, 2t garlic, a little red pepper flakes

1. Brush the baguette with olive oil and toast until crisp. 2. Trim the greens off the radishes, cut into small pieces, season with salt and pepper, and roast in olive oil. 3. Melt 2T butter in the microwave for 1 minute, then mix in 2 anchovies, 2t garlic, a little red pepper flakes, and the leftover oil from roasting the radish in step 2, to make the sauce. 4. Spread the sauce from step 3 on the baguette, top with the radish, spoon over more sauce, and finish with a little chopped basil.

Inspired by @nytcooking