The Garden & Saucier

Spicy Thai Pesto Crostini with Pickled Radishes

Name: Spicy Thai Pesto Crostini with Pickled Radishes
Total time: 40 min
Ingredients: ⅔ cup white wine vinegar; ½ cup granulated sugar; 2 teaspoons kosher salt; 1 bunch radishes, about 12, tops removed, thinly sliced; 5 ounces baby spinach leaves, about 4 cups; 1 medium sweet long red pepper, seeded and chopped, about 2 tablespoons; 1 stalk lemongrass, outer layer discarded, chopped, about 2 tablespoons; 1 (½-inch) piece fresh ginger, peeled and grated, about 2 teaspoons; 1 serrano chili, seeded and chopped, about 2 tablespoons; 2 tablespoons roasted, salted peanuts; 4 large garlic cloves, peeled, about 1 tablespoon; 2 tablespoons fish sauce; ½ teaspoon ground coriander; ½ teaspoon coarse black pepper; ⅓ cup vegetable oil, plus more for baguette slices; 1 small baguette cut into diagonal ½-inch slices

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The Strategy:

Pickling radish slices in a quick vinegar brine adds a bright, tangy crunch that cuts through the rich pesto. Blending fresh spinach, sweet peppers, lemongrass, ginger, and serrano chilies yields a vibrant, herbaceous pesto with a delightful kick. Spread this zesty green paste on grilled baguette slices and top with the pickled radishes for a sensational appetizer.

Serves: a crowd, serves 10 | Total Time: 40 minutes till it's ready

Ingredients

Radishes

⅔ cup white wine vinegar
½ cup granulated sugar
2 teaspoons kosher salt
1 bunch radishes, about 12, tops removed, thinly sliced

Pesto Greens and Aromatics

5 ounces baby spinach leaves, about 4 cups
1 medium sweet long red pepper, seeded and chopped, about 2 tablespoons
1 stalk lemongrass, outer layer discarded, chopped, about 2 tablespoons
1 (½-inch) piece fresh ginger, peeled and grated, about 2 teaspoons
1 serrano chili, seeded and chopped, about 2 tablespoons
2 tablespoons roasted, salted peanuts
4 large garlic cloves, peeled, about 1 tablespoon

Pesto Seasoning and Oil

2 tablespoons fish sauce
½ teaspoon ground coriander
½ teaspoon coarse black pepper
⅓ cup vegetable oil, plus more for baguette slices

Crostini

1 small baguette cut into diagonal ½-inch slices

Instructions

Radishes

Whisk together the vinegar, sugar and 2 teaspoons salt and pour over the radishes in a small bowl.
Set aside at least 30 minutes.

Pesto

Place the spinach, sweet pepper, lemongrass, ginger, serrano chili, peanuts, garlic, fish sauce, and coriander into the bowl of a food processor.
Pulse to form a paste. With the machine running, slowly pour in the vegetable oil. Taste and season with salt and pepper.

Crostini & Assembly

Heat a grill pan over medium-high heat.
Brush each side of the baguette slices with vegetable oil.
Grill until golden on both sides, about 1 to 2 minutes per side.
Drain the radishes from the brine.
Spread each baguette slice with pesto. Fan several radish slices on top.

Home cook prepared steps for assembling and cooking Spicy Thai Pesto Crostini with Pickled Radishes.

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The Heart of the Table

These crostini are a lively burst of flavor and color, bringing a playful, modern twist to the start of a meal. The combination of spicy Thai-inspired pesto and bright pink radishes sparks excited conversation and sets a fun, adventurous tone for the evening.

An appetizing, fresh serving of cooked Spicy Thai Pesto Crostini with Pickled Radishes displayed beautifully on a styled dining table.

The Art of the Host

a pre-seasoned double-burner cast-iron grill pan with high ridges
a solid copper balloon whisk to perfectly aerate ingredients
a food processor for blending the pesto
a natural-bristle pastry brush with a beechwood handle
a pair of professional-grade stainless steel locking kitchen tongs
a flexible stainless steel slotted turner with a walnut handle

Neighborly Grace

THE PRESENTATION: Arrange the crostini on a flat slate board, fanning the pickled radish slices over the green pesto to create a beautiful contrast of pink and green.
THE POUR: A chilled, off-dry Riesling or a sparkling water infused with fresh lime and sliced ginger.
THE VIBE: Covered Veranda. Guests mingle happily under the warm evening air, enjoying the spicy, crunchy bites with their drinks.

Chef’s Recommendations

The Main It Opens For: Steak Kabobs with Coconut Rice & Curry
Spinach and Ginger, Both: Curried Chicken Thighs with Potatoes and Spinach
The Side That Matches: Cauliflower Fried Rice
Lemongrass in Both: Vietnamese Eggplant Stew With Lemongrass and Fresh Basil

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Spicy Thai Pesto Crostini with Pickled Radishes

Spicy Thai Pesto Crostini with Pickled Radishes

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

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