Wednesday, March 28, 2012

Hors d'oeurves: Radish and Salsa Croutons

I just spelled "hors d'oeurves" without looking it up. First time for everything.

Anyhow, a few months ago, Kirsten and I were going to go to an hors d'oeurves party, but then we weren't feeling well, so I had to eat all of these myself. It was tragic.

Radish and Salsa Croutons

Some good, quality bread. Any kind will do.
Olive Oil
Greek Yogurt
Cream cheese, or any other soft cheese

Green Salsa

First, mince some garlic and mix with a small amount of olive oil. Brush the oil on ones side of the bread.

Cut the bread into strips and heat on low in the oven until it is dried out.

While the bread is drying, mix the Greek yogurt and cheese together, in about equal portions. Then season to taste with mustard, salt, and garlic. Really, you could season this any number of ways.

When the bread is done, spread a small amount of the cheese/yogurt mixture on each crouton.

Place a small dollop of salsa in the center of each crouton.

Thinly slice the radishes and cut each slice in half, then gently twist to make the radish helixes, place those on top.

Easy as that, and so delicious.

The yogurt and the salsa will both make the bread a little soggy, so don't decorate these until just before serving, although all the individual parts can be made ahead of time.

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