Rating: 3 stars
3101 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3101
  • 4 star values: 0
  • 5 star values: 0
  • 3,101 Ratings

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

Steven Satterfield
March 2011

Gallery

© John Kernick

Recipe Summary

total:
20 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement
Advertisement