Radish & Herb Butter Crostini Garnished With Sunflower Sprouts - Fresh, Crunchy, and Bright

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 12 servings

1 baguette (or crusty sourdough), sliced into 1/2-inch rounds
4 tablespoons unsalted butter, softened to room temperature
2 tablespoons extra-virgin olive oil, plus more for brushing
1 small garlic clove, finely grated or minced
1 teaspoon lemon zest
2 teaspoons lemon juice (optional, for a brighter butter)
2 tablespoons finely chopped fresh herbs (such as chives, parsley, dill, or a mix)
6–8 small radishes, very thinly sliced
1 cup sunflower sprouts (also called sunflower microgreens), trimmed
Flaky sea salt and freshly ground black pepper, to taste
Optional garnish: a pinch of red pepper flakes, or a drizzle of good olive oil

Prep the bread: Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Sprinkle with a pinch of salt.
Toast the crostini: Bake for 8–10 minutes, flipping halfway, until they’re golden at the edges and crisp. Let them cool slightly so the butter doesn’t melt right off.
Make the herb butter: In a small bowl, combine softened butter, olive oil, garlic, lemon zest, lemon juice (if using), and chopped herbs. Season with a pinch of salt and pepper. Stir until smooth and spreadable.
Slice the radishes: Use a sharp knife or mandoline to slice the radishes very thin. The thinner the slice, the more delicate the bite. Pat dry with a paper towel if they’re watery.
Assemble: Spread a generous layer of herb butter on each crostino. Shingle a few radish slices on top. Add a small tuft of sunflower sprouts.
Finish and serve: Sprinkle with flaky sea salt and a crack of pepper. Add a tiny drizzle of olive oil or a pinch of red pepper flakes if you like a little heat. Serve immediately while the bread is still lightly warm.