One of the first things you find at the farmers market every season are radishes. I love seeing them laying in bunches on the tables. Radishes have a variety of sizes and shapes, not to mention color and heat. I find the older a radish is the more the peppery flavor comes through.
There is something so satisfying about eating a fresh radish. Growing up, my mom would prepare a little veggie and cheese plate to welcome my dad home after being away at work all week. One of the favorites on his plate were radishes. My mom would clean them and get them very cold. He would sprinkle some salt on the plate, dip the radish in the salt, take a bit and dip again.
The French love to put softened butter and salt on radishes. You can even slice them, put them on a slice of baguette, smear that butter all over the bread, top with the radish and sprinkle that salt on top. Doesn’t that sound perfect?
I love the idea of the French appetizer but wanted some gooey cheese to it. That is how this recipe was born. The warmth of the toasted bread helps the cheese to melt a bit. The brightness of the lemon mixed with the pepperiness of the radishes and the crunch of the celery makes the perfect summer bite. You can serve these around the pool on a warm afternoon with a glass of rose or for lunch along side a salad.
I hope you enjoy! Bon Appetit!
Thinly slice 5 radishes and 2 stalks of celery plus celery leaves, place in medium sized bowl. Zest the lemon into the bowl and add the juice. Add the olive oil. Sprinkle salt and pepper to taste then set aside for 15 min.
Heat up some olive oil over medium heat in a heavy pan like cast iron. Cut the bread in inch thick slices. Place in the warm olive oil and get it nice and toasty. When the bread is toasted on both sides and still warm spread cambazola cheese over the bread. Top with radish/celery/lemon combo.