The Signature Room’s spring vegetable bruschetta

  • 4 Servings
  • 30mPrep Time
  • 0mCook Time
  • 30mReady In
  • Category : Food
  • Subcategory : Appetizers and snacks
  • Main Ingredient : Radish
  • Chef : Patrick Sheerin

A small root vegetable in the mustard family, the radish (Raphanus sativus) offers a piquant, peppery flavor and crunchy texture. Different varieties are harvested throughout the growing season, but radishes are most often a spring and early summer vegetable.


Radish green pistou:
1 bunch red radishes, with tops, well washed
1 cup spinach leaves
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon truffle oil or to taste
Salt and pepper to taste


Whipped goat cheese
1/2 cup fresh chevre (goat cheese)
1/4 cup goat’s milk
Zest of 1 lemon, finely grated
2 tablespoons extra-virgin olive oil
Salt to taste

Pumpernickel croutons:
4 slices pumpernickel
2 tablespoons toasted caraway and juniper oil

Lemon vinaigrette:
Juice and finely grated zest of 1 lemon
3 tablespoons extra-virgin olive oil
Salt and pepper to taste

Salt to taste
Radish micro greens



Make the pistou: Saute the spinach in olive oil until wilted then lay out on a tray and chill. Save the spinach juice.

Remove the radish tops, setting the radishes aside until you’re ready to assemble the bruschetta. Bring a large saucepan of water to a boil. Add the radish greens and cook until wilted, about 1 minute. Drain and place in a bowl of ice water until chilled. Drain well and pat dry.

Chop the spinach and radish greens and puree in a food processor. Heat the spinach juice in a saucepan with the cornstarch until it thickens. Add to the puree followed by truffle oil. Season with salt and pepper and pass through a fine mesh strainer.

Mix the cheese: Mix all of the ingredients in a food processor.

Make the croutons: Take the pumpernickel and roll thin with a rolling pin. Brush with caraway oil and lightly season with salt. Cut the pumpernickel into 2-by-1-inch rectangles and bake in a 350-degree oven until crisp.

Make the vinaigrette: Place all ingredients in a bowl and whisk together.

Assemble: Finely shave the reserved radishes and toss with the vinaigrette and salt.

Using a small offset spatula, swipe the pistou across the plate. Pipe the goat cheese onto the pumpernickel croutons and layer on the seasoned radishes. Top with micro radish greens. 4 servings.