Crostini with Sugar Snap Peas, Radishes, and
Anchovies
Serves 4
Think of this as a blueprint more than as a recipe. When Clark
tested crostini after crostini in her kitchen, she tried toppings as
various as English peas with garlic and lemon and lightly dressed
pea shoots. In my own kitchen, I play around with toppings such
as sweet pitted cherries (in season) tossed with olive oil, balsamic
vinegar, and toasted walnuts and, in summer, raw zucchini sliced
on a mandoline, drizzled with olive oil and balsamic, and sprinkled
with sea salt. Use good toasted bread and ricotta, keep it seasonal,
and let your imagination run wild. You’ll be surprised at how
many variations on crostini you can create.4 slices country bread, cut in half (if large)
Extra virgin olive oil
1 clove green garlic kept whole, plus 1 clove finely chopped
(regular garlic will work too)
1 to 2 cups sugar snap peas, strings removed and sliced extra
thin on the diagonal
3 breakfast radishes, sliced extra thin
5 chopped anchovies
Zest and juice of 1 lemon