Bruschetta, Two Ways

It’s radish season, and I’m excited! Years ago, my mother brought me an enormous bunch of radishes, declaring them the best she’d ever had. I knew I liked them in salad, but I didn’t know what else to do with the darn things. That was when I discovered radishes, butter, and salt on french bread. So simple. So delicious.

But alas, it is never fig season in Vermont. I could probably find fresh ones somewhere, but they’d likely cost an arm and a leg and their “freshness” would be questionable, given travel time and their short shelf life. Since last year I’ve been dreaming of a fig, goat cheese, and prosciutto pizza, with no idea of how to make that dream come true. And just recently it hit me: fig jelly! All the tastiness of figs, sealed into an unassuming little jar. And since pizza doesn’t exactly work as an appetizer (I made mini pizzas last year and it was an absurdly tedious process), bruschetta is the perfect alternative.

Warning: Don’t make too many! Especially of the fig, goat cheese, and prosciutto version (unless of course you don’t want your guests to eat the main course you’ve been slaving over). It’s difficult to stop eating them once you start.

Radish, Butter, and Salt Bruschetta

  • 1 bunch of radishes
  • butter, softened
  • fresh herbs of your choice, minced
  • salt (kosher, preferably)
  • baguette, sliced

Slice radishes. Combine butter and herbs and spread over bread slices. Sprinkle with salt (not too much if you’re using kosher). Top with radish slices. Serve!


Fig, Goat Cheese, and Prosciutto Bruschetta

  • fig jelly (or fresh figs, if you have them!)
  • goat cheese (with herbs, if you can find it)
  • prosciutto
  • baguette, sliced

Spread jelly over bread slices and crumble coat cheese on top. Cut or tear prosciutto into appropriate sizes and place on top. Enjoy!

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