Description
A fresh and vibrant open-faced sandwich featuring crunchy watermelon radish slices atop creamy herbed goat cheese spread on toasted sourdough bread, finished with a drizzle of olive oil and garnished with microgreens for an easy, elegant snack or light meal.
Ingredients
Scale
Toast Base
- 2 pieces sourdough bread
Toppings
- 1 watermelon radish, sliced into 1/4 inch pieces
- 2 ounces herbed goat’s cheese
- 2 teaspoons olive oil
- Pinch of flaky sea salt and pepper
- Sprinkle of microgreens
Instructions
- Toast the bread: Begin by toasting the sourdough bread slices until they are golden and slightly crisp to provide a sturdy base for the toppings.
- Assemble the toast: Spread a generous layer of herbed goat’s cheese evenly onto each toasted slice. Then, arrange the watermelon radish slices neatly on top of the cheese-covered bread.
- Finish and garnish: Drizzle the assembled toasts with olive oil for richness, then season with a pinch of flaky sea salt and freshly ground pepper. Finally, sprinkle microgreens over the top to add freshness and a pop of color.
Notes
- Use herbed goat cheese to add extra flavor complexity, or swap for plain goat cheese with added fresh herbs.
- For crunchier slices, soak watermelon radish slices briefly in ice water before use.
- Microgreens can be substituted with fresh arugula or sprouts.
- Serve immediately after assembly to maintain the crispness of the bread.
