© John Kernick
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8

Steven Satterfield's restaurant, Miller Union, serves some combination of feta and radishes almost every day. He says you can use any assortment of radishes for these toasts, like watermelon, pink beauty, cherry belle or d'Avignon. If you slice the radishes ahead of time, keep them in a bowl of ice water, which makes them extra cold and crispy.    Quick Appetizers  

How to Make It

Step

Heat a cast-iron grill pan. Brush the bread with 1/4 cup of the olive oil and grill over high heat, turning once, until toasted. Top the toasts with the feta, radishes and watercress. Drizzle with olive oil, sprinkle with salt and pepper and serve.

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