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This colorful tartine is a lovely way to celebrate the delicacy of spring while still getting sufficiently fed. Spicy little radishes paired with sweet strawberry slices showcase spring's first colorful fruits. Meanwhile, put those grassy radish leaves to work by balancing them with sweet peas and a dose of chives to make a bold pesto that's gentle on the wallet (gentler than basil pesto, anyway) and big on flavor. Crusty bread delivers it all in comforting, yet elegant-looking, style.
The tartine makes a satisfying snack, but is easily made part of a well-rounded meal when served with a bowl of lentil soup.
Strawberry-Radish Tartine with Radish Top-Pea Pesto
For the pesto:
1/2 cup tightly packed radish leaves (from about a half-dozen radishes)
1/2 cup frozen (or fresh) shelled green peas, thawed
1/4 cup loosely packed chives (~1/4 oz)
1/4 cup shelled pepitas
1/4 cup extra virgin olive oil
1 small-medium clove garlic
2 tsp red miso
To serve:
sliced crusty bread
thinly sliced radishes
sliced strawberries
Blend all pesto ingredients until thoroughly combined. Spread pesto onto bread, and top with radish and strawberry slices.