20 minutes
A savory appetizer featuring crisp crostini topped with hard-cooked eggs, radish slices, anchovy fillets, and capers, finished with a drizzle of olive oil and a squeeze of fresh lemon juice.
Large Eggs, hard-cooked, peeled, and sliced
each
to taste
Country-style Bread, ½-inch thick
slices
Garlic Clove, halved crosswise
each
Salted Butter, at room temperature
to taste
Watermelon Radish, thinly sliced
each
to taste
Anchovy Fillets, oil-packed
each
Capers, drained
teaspoons
to taste
to taste
Scallion Greens, sliced
for garnish
1. Prepare Eggs and Toast
Sprinkle the sliced eggs with fine sea salt. Toast the bread slices until golden and crispy. Rub hot toast with garlic cloves.
2. Assemble Crostini
Spread salted butter on toast, top with slices of eggs and radishes. Drizzle with extra-virgin olive oil.
3. Add Final Touches
Place anchovy fillets and capers on top. Squeeze fresh lemon juice and sprinkle freshly ground black pepper. Garnish with scallion greens if desired.
Choose a high-quality baguette or ciabatta for your crostini. For an elevated flavor, lightly brush each slice with extra-virgin olive oil and toast them in the oven until golden brown. You can also rub a clove of garlic over the warm crostini for an added flavor dimension.
Serve the crostini immediately after assembly to maintain the contrast between the creamy eggs and crunchy radishes. Prepare components ahead of time and assemble just before serving.
Sprinkle with flaky sea salt, freshly cracked black pepper, and a drizzle of high-quality olive oil to enhance flavor. Add finely chopped fresh herbs like chives or parsley for color and aroma.
Use fresh, organic eggs for the best flavor and texture. Cook them gently over low heat, stirring continuously, and remove from heat just before fully set. Adding a splash of cream or a knob of butter enhances creaminess.
Opt for crisp and peppery varieties like French breakfast or watermelon radishes. Use a mandoline slicer for uniform, paper-thin slices that add crunch without overwhelming other flavors.
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