Recipe: Strawberry-Heirloom Radish Relish Bruschetta

Today I’m going to share the second recipe from our Beer Dinner last week – Strawberry-Heirloom Radish Relish Bruschetta, our appetizer for the evening.

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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. =)

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Regardless of the size, we are still enjoying the fresh-from-the-garden excitement. So much so, that Kirk was inspired to create this appetizer, contrasting the sweetness of the berries with the spiciness of the radishes. This fresh starter almost makes you forget it’s cold outside!

Strawberry-Heirloom Radish Relish Bruschetta

by Kirk Blackmon

Keywords: appetizer vegan vegetarian

Ingredients (serves 2)

  • 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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This past weekend was filled with foodie fun, including a scotch tasting (a belated birthday celebration for Kirk) and my first trip to a Korean BBQ (which was surprisingly veg-friendly!). I’ll be sharing some photos and details of those two events in a future post, but I’ll leave you with these photos that summarize these two vastly different experiences nicely:

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2012-02-19 18.45.37

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Questions:

  • Do you have a vegetable garden? Do you consider yourself a good gardener? (If so, I probably need some tips!)
  • What did you do this weekend?
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Comments

  1. says

    Mmm, scotch tasting! Every year we plant a little herb garden but haven’t branched out into vegetables yet. I think we’re gonna buy a plot in a community garden this year though so Jeff can grow hops and I can overload us with tomatoes.
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    • says

      Community gardens seem like a great way to get started, my in-laws have been talking about doing that too. And you can never have too many tomatoes in our house. :)

    • says

      Container gardens would work well for a lot of fruits & veggies too – as long as you remember to water them (or get those continuous watering pots). Thanks for the complement. :)

    • says

      I’m no green-thumb, but I am getting better. I killed some type of fern my mom got me years ago that she swore was un-killable! I think having an irrigation system helps significantly for me. :)

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