serves 2 to 4
If I were making this for a party, then pulling out the mandoline would've been worth the effort, Instead, I found a hand-held vegetable peeler provided nicely shaved thin slivers of radish and a sharp pairing knife was all I needed to prepare the cucumber.
Freshly squeezed juice of half a lemon
1 teaspoon extra virgin olive oil
Sea salt and freshly ground pepper, to taste
drizzle of honey
4 radishes, cleaned & sliced paper thin
1 small seedless cucumber, thinly sliced
good quality butter
Eight 1/2-inch thick slices of baguette, toasted
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and honey until well combined. Add the radish and cucumber slices and toss to coat. Let sit for a few minutes so the flavors can marinate.
Meanwhile, spread a thin layer of butter on one side of each toasted baguette slice. Arrange pieces on a serving plate. Using tongs, top each buttered side with an even amount of the radish-cucumber mixture. Pour the juices over the crostini and let stand 1 minute before serving.