Radish Green Olive Tartare on Sourdough a Tangy Appetizer
For many people, radishes are something that your mother or grandmother served to guests and a vegetable that rarely sees the inside of your fridge. If you live in Provence long enough, you will begin to change your opinion of these crunchy bites. The radishes that you see most often in the markets are about the length of a pinky finger, and generally speaking are relatively mild in flavour, unlike the round radishes you find in North America.
This appetizer requires no cooking, which is perfect for a hot summer day. The preparation time is limited, and the combination of red radish with green olive makes for a lovely tangy “tartare.” Enjoy the mixture on top of fresh bread with a glass of chilled Mirabeau rosé and these other starters.
Radish and green Olive Tartare on sourdough bread
- a bunch of Radishes cleaned and the green tops removed
- similar amount of Green Olives pitted
- 1/2 small tub Mascarpone cheese
- 2 tbsps Quality Mayonnaise
- 1/2 Lemon for juice
- Fresh Parsley
- Sea Salt
- Sourdough bread or baguette sliced
- Chop the radishes and green olives in tiny cubes.
- Add to a bowl and spoon in 1/2 a tub of Mascarpone and some Mayonnaise.
- Squeeze in some lemon juice and season to taste.
- Toast small slices of sourdough bread and spoon on a thick layer of the radish-olive mixture.
- Decorate with some freshly chopped parsley and serve immediately.