Roasted Radish Brushetta at Pastaria

on Wednesday, May 21, 2014, in Clayton. Photo by Laurie Skrivan, lskrivan@post-dispatch.com Laurie Skrivan • Yield: 4 servings 2½4 pounds garden-fresh radishes (see notes) 2 tablespoons good olive oil Kosher salt and pepper to taste 2 tablespoons lemon juice 4 tablespoons chopped fresh mint 8 thick slices rustic bread (see notes) 1 raw garlic clove Notes: Pastaria recommends radishes from the farmers market, any variety that’s really fresh. For the best explanation of an oblique cut, Petres recommends “The French Laundry Cookbook” by Thomas Keller. We found this explanation: bit.ly/1JXQm8b • For bread, Pastaria uses a crusty loaf of pugliese from Companion. 1. Trim radishes and oblique cut them (or slice on diagonal). 2. In a large heavy skillet, heat olive oil until shimmery on medium high heat. Stir in radishes, turning to coat with oil. As soon as radishes begin to take on color, reduce the heat a bit and begin seasoning with salt and pepper. Cook until almost soft. Deglaze pan with lemon juice, letting juices turn ruby-red. Taste and adjust the seasoning. Stir in mint. 3. While radishes cook, grill bread slices on a wood-fired or other grill. When golden, rub surfaces with garlic clove; it should smell like garlic bread. 4. To serve Pastaria-style, mound warm radishes atop warm bread slices, stacking the edge of 1 slice on the edge of another.