Cucumber and Radish Crostini

Quick and easy appetizers for the holiday season are something I’m always looking for, as I like the grab-and-go concept for a gathering. Dips are always popular, but sometimes I want a dish that is a bit lighter and won’t weigh me down, but still has a lot of flavor. 

Cucumber and Radish Crostini checks all these boxes. Served on toasted bread slices, it combines the creaminess of a spreadable cheese with the peppery flavor of arugula and crunch of cucumbers and radishes. Top with sea salt and fresh thyme and this little bite packs a serious punch of flavor. The best part is you can easily change the recipe up by selecting a different flavored spreadable cheese. We went with the garlic and herb option, but feel free to experiment.

Prepping the Ingredients

Start by slicing the baguette into half-inch slices using a 7-3/4″ Petite Slicer.

For the cucumber, cut off both ends with a 6″ Vegetable Knife and thinly slice the rest.

Gently wash the radishes to remove any residual dirt and cut off the ends using a Santoku-Style 3″ Paring Knife. Using that same knife, thinly slice each radish.

Making the Crostini

Place the bread slices in a single layer on a baking sheet and lightly brush each side of the bread slices with olive oil. Bake the bread in an oven at 400 F for around five minutes, or until the bread is golden and toasted. Remove the bread from the oven and allow to cool.

Once the bread is cooled, spread each slice with your chosen cheese and top with some arugula leaves. Add a few cucumber and radish slices (we alternated the cucumber and radish on each slice) on top of the arugula and sprinkle with sea salt and thyme. Place on a platter and serve.

With festive colors in an easy-to-make appetizer, Cucumber and Radish Crostini combines crisp vegetables with spreadable cheese to create a yummy bite. It’s a great way to serve some vegetables during the holiday season, with a bit of cheese and bread – enjoy!