Ottolenghi’s Crab & Radish Bruschetta

It’s a drizzly Sunday, perfect for staying in and cooking up a storm. I spent a good part of the morning going through all of my cookbooks and organizing – looking for some cooking inspiration before heading off to do my Sunday grocery shopping.

Wishing I was sitting somewhere warm by the sea, I decided to make this yummy crab & radish bruschetta by Ottolenghi. You can serve these lovely little bruschettas as a starter at a dinner party or on their own as a light lunch.

I’ve made it many times and it always transports me to the sunny British seaside.

Crab & Radish Bruschetta

4-6 slices of sourdough, olive oil, sea salt, 800g radishes, salt & pepper, 500g white crab meat, 150g crème fraîche, 1 tbsp Dijon mustard, 2 tsp mayonnaise, 2 tbsp chives – chopped, 2 small limes – juiced, watercress

1. On a coarse cheese grater, grate the radish into a fine siece and add 1/2 tsp of salt. Mix and leave to sit for 30 minutes to remove excess liquid.
2. After 30 minutes, transfer the radish to a medium sized bowl. Add the rest of the ingredients and stir to incorporate. Season to taste.
3. Preheat oven to 150 degrees Celsius. Spread the bread slices on a flat tray and brush with olive oil. Sprinkle with a little salt. Bake for about 10-12 minutes.
4. When ready to serve, pile the bread with the crab topping. Garnish with the watercress.

*The original recipe actually calls for sour cream but I have substituted this for crème fraîche as I prefer the flavor and texture.