radish & cucumber crostini

serves 2 to 4

If I were making this for a party, then pulling out the mandoline would've been worth the effort, Instead, I found a hand-held vegetable nicely shaved thin slivers of radish and a sharp pairing knife was all I needed to prepare the cucumber.

Freshly squeezed juice of half a lemon

1 teaspoon extra virgin olive oil

Sea salt and freshly ground pepper, to taste

drizzle of honey

4 radishes, cleaned & sliced paper thin

1 small seedless cucumber, thinly sliced

good quality butter

Eight 1/2-inch thick slices of baguette, toasted

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and honey until well combined. Add the radish and cucumber slices and toss to coat. Let sit for a few minutes so the flavors can marinate.

Meanwhile, spread a thin layer of butter on one side of each toasted baguette slice. Arrange pieces on a serving plate. Using tongs, top each buttered side with an even amount of the radish-cucumber mixture. Pour the juices over the crostini and let stand 1 minute before serving.