Watermelon Radish Bruschetta

ABOUT WATERMELON RADISHES They’re not watermelons! That’s the first thing to know about this newly popular vegetable that resembles a watermelon in that its flesh is bright pink. It’s a relative of the daikon radish and despite its very low calorie count, it’s got plenty of nutritional benefits. Watermelon radishes are high in calcium, potassium and vitamin C. They’re cruciferous and are a good source of fiber. They’re great in salads and pair beautifully with sharp soft cheese like chevre and feta.  
15 min
12 min


  • One baguette preferably whole grain
  • Extra virgin Greek olive oil as needed
  • 1 or 2 medium watermelon radishes or 8 – 10 regular radishes
  • 8 oz. / 250 g Greek xinotiri or 4 oz. ricotta mixed with 4 oz. Greek feta
  • 1 garlic clove grated
  • Finely grated zest of half a lemon
  • Greek sea salt & pepper
  • Chia seeds for serving


  1. Preheat the oven to 400°F/200° C.
  2. Cut the bread 1/2-inch /1.2-cm slices. Brush both sides of the bread lightly with olive oil and arrange them on a baking sheet. Toast until golden and crisp, 10-12 minutes, flipping them over halfway through baking. Transfer to a wire rack and allow to cool.
  3. Trim the ends off the radishes and peel with a vegetable peeler. If using regular radishes you can omit this step.
  4. Using a mandolin or a sharp knife slice the radishes paper-thin. Reserve the slices on a plate.
  5. Mix the cheese, garlic and lemon zest together. Season with salt and pepper.
  6. Spread the cheese mixture on one side of every piece of baked bread.
  7. Place slices of the radish on top. Serve with a sprinkle of chia seeds.

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