By Liz Bares

A treasure trove of food blogs are available on the Internet. However, only a handful of them seem to be written by gifted food writers, photographers and recipe developers. Many times I have tried a recipe from a particular blog with less than stellar results. If a person is not very well versed in cooking techniques, poorly written food blogs could be their worst nightmare.

My go-to food blog is “In Jennie’s Kitchen.” The woman is a genius in the kitchen, her food is delicious and her recipes are very easy to follow.

I’ve been trying to figure out ways to prepare radishes as they are always the first garden produce to arrive. Roasting them seems to be a popular technique. The roasting will mellow the spicy bite of a radish. If you grew multi colored radishes, roasting them and serving together would make a beautiful presentation.

The following recipe is for an appetizer I made a few weeks ago with freshly picked garden goods and homemade ricotta cheese. The recipe for the homemade ricotta cheese is on the “In Jennie’s Kitchen” blog and is very simple to prepare. You will also need a very sharp knife or a mandolin. I added the chive blossoms to add a bit more color to the dish. Chive blossoms are edible.


Radish Crostini


4–5 freshly picked radishes, washed, stemmed and sliced very thin

3/4 cup homemade ricotta cheese (or store bought whole milk variety)

3–4 chive blossoms

A handful of fresh chives, chopped

1 sprig of fresh rosemary, chopped

1 baguette, sliced into rounds

Olive oil

Salt and pepper to taste

Brush each side of your baguette with some olive oil. Then lightly toast evenly on each side.

Mix the ricotta, chives, rosemary, salt and pepper together until well blended. Once the baguette is toasted, spread a bit of the cheese mixture on one side. Layer 2 or 3 thinly sliced radishes on top of the cheese. Gently pull the flowers out of the chive blossom and sprinkle on top of radishes. Sprinkle with a bit of salt. Serve.