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Charred Radish Toast with Pink Peppercorn Chevre
- 1 cup radishes; whole if small or halved if larger
- 2 Tbsp crushed pink peppercorns
- 4 oz good quality chevre (I really like Doe’s Leap)
- Zest of one lemon
- 2 large pieces of rye sandwich bread
- Honey; as desired for drizzling
- EVOO; as needed
In a small bowl, whisk together chevre (it helps to let it sit out for a while before to soften), crushed peppercorns and zest and set aside. Toast or grill bread and brush with olive oil. Turn broiler on hight and scatter radishes across a baking sheet. Broil for 1-2 minutes until radishes are just charred. Spread chevre onto toast, top with radishes and drizzle with just a small bit of honey. Serve immediately.
