What’s Cooking in Gail’s Kitchen? Talking Points: Pea and Radish Crostini! There’s something decadent about bite-size grilled toast. It could be the olive oil that transports you to the central region of Tuscany where rows of timeless Italian vineyards parade alongside twisted trunks of enduring olive trees. Or perhaps it’s the exotic radish with a history dating back to pre-Roman times. Maybe you just like smaller bites. A smudge of this, a smidge of that. Whether you find food tantalizing, adventurous, or hopefully romantic, the appetizer is here to stay. You may as well make it healthy and visually appealing at the same time.

PEA AND RADISH CROSTINI

Ingredients:

1 baguette, sliced into 1/4” slices

1/4 cup olive oil

1/4 teaspoon Himalayan pink salt

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1 large avocado, pitted and sliced

1 tablespoon lime juice

1/4 teaspoon garlic powder

1/2 teaspoon sea salt

1 cup frozen baby peas, thawed

4-5 radishes, sliced thin

2 mint sprigs, for garnish

Instructions:

Preheat oven to 400°. Brush each side of the baguette slices with olive oil and place in a single layer on a baking sheet. Sprinkle with Himalayan pink salt, oregano, marjoram, and garlic powder. Bake 5-7 minutes until slightly toasted. Let cool. Transfer to a platter. Drizzle the sliced avocado with lime juice. Sprinkle with garlic powder and sea salt. Mash a few slices of avocado to spread a thin layer of guacamole on each piece of baguette. Place 2-3 slices of avocado in the center of each toast. Lightly press the peas in place onto the mashed avocado on each end. Arrange sliced radishes on top. Garnish with mint leaves. Buon Appetito!