Heather BlackmonToday I’m going to share the second recipe from our Beer Dinner last week – Strawberry-Heirloom Radish Relish Bruschetta, our appetizer for the evening.
We have a few winter-hearty vegetables growing in our vegetable garden today: radishes, cilantro, and oregano. We didn’t have much luck with the radishes last year, so we scattered a ton of seeds this year and hoped for the best. We didn’t have the heart to thin them as they started growing, so we have a lot of small radishes to enjoy now. Gardening Lesson of the Day: thin your veggies! I think we would have ended up with much larger plants had we followed that rule, but we are fairly amateur gardeners. =)
Strawberry-Heirloom Radish Relish Bruschetta
Author:
Serves: 2
Ingredients
- 6 teaspoons white balsamic vinegar, divided
- 6 teaspoons white wine vinegar, divided
- 8 strawberries
- 8-16 blueberries
- 3-4 radishes
- 1/4 cup radish greens
- 1/4 cup kale
- 1/4 cup arugula
- 6 toast rounds
Instructions
- Relish
- Coarsely chop 4 strawberries and place in a small bowl. Add 4 teaspoons white balsamic vinegar, 4 teaspoons white wine vinegar, and 4-8 blueberries. Soak for at least 30 minutes.
- Transfer mixture to saucepan and smash the berries.
- Cook over medium heat to reduce until a jammy consistency. Reduce heat as needed to maintain a simmer. Stir occasionally to prevent scorching.
- Bruschetta Topping
- Coarsely chop 3-4 radishes (depending on size) and place in a small bowl.
- Coarsely chop (or tear) radish greens, kale, & arugula and add to radishes.
- Top with 1-2 teaspoons of white balsamic and 1-2 teaspoons white wine vinegar. Massage into greens until softened.
- Add 4 sliced strawberries and 4-8 blueberries
- Final Assembly
- Top each toast round with 1 teaspoon of relish and equal parts bruschetta topping.
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