Cooking Classes


Crostini with Oven Roasted Strawberry Rhubarb Compote and Pickled Radishes

Our virtual supper club is off to a beach picnic this month. As I write this the weather is scorching hot and I actually wish I was at the beach.

It is my turn to make the appetizer and rather than finding a recipe, I am working with what I have in my kitchen to pull this together. Strawberries made their first appearance at the market this past Saturday. Of course, radishes have been ready for some time now. Ditto rhubarb. Pea shoots also made their first appearance. Voilà. Put them all together and this is what you get. Next time I would place a thin slice of brie on the toast before adding the toppings.

Radishes are not my favourite vegetable but I have been wanting to make pickled radishes for quite some time. This is a quick and simple recipe. I made only one jar. I love the way the vinegar turns a blush colour. It is so pretty.

Let's take a look at the rest of the menu...

Susan of The Spice Garden brings us a main course of Lemon Ginger Fried Chicken. Yumm.

Jerry of A Life, Lived is bringing a side dish. Zucchini Ribbons with Lemon and Pecorino. No doubt this is inspired from his recent trip to Italy. Wish you were still there, eh Jerry?

Sandi of Whistlestop Cafe Cooking is bringing dessert. It is a lovely Lemon Polenta Cake with Summer Berries. No doubt this is also inspired by her recent Italy trip.

Val of More Than Burnt Toast compliments our menu with a Cherry Peach Sangria. What better than sangria for a beach picnic. 

Wow. I wish this was in real time. The menu sounds delicious.

Pickled Radishes
1 cup radishes, finely sliced
1/2 cup white wine vinegar
1/2 cup water
1 tablespoons maple sugar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon whole mustard seeds
Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a 250 mL (8 ounce) canning jar. Top with red pepper flakes and mustard seeds.
In a small saucepan, combine the vinegar, water, maple sugar and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. Let the pickles sit over night before using. They will keep well in the refrigerator for several weeks. 

Oven Roasted Strawberries and Rhubarb

1 cup chopped rhubarb
1 cup sliced strawberries
2 tablespoons maple sugar

Select young tender red stalks of rhubarb. Chop into 1-inch lengths. Remove the stem from strawberries and slice in half. Toss rhubarb with one tablespoon of maple sugar. Place on parchment lined baking sheet. Place strawberries on the other side of the same baking sheet. Lightly sprinkle with the remaining maple sugar. Roast at 350 F for about 10 minutes or until tender. Mix together and serve.

Assemble the crostini by toasting the focaccia or baguette slice on the grill until lightly browned. This can be done in advance. Top with a slice of brie, then the fruit compote and then the pickled radishes. Garnish with pea shoots.


  1. Oh! These ingredients would work beautifully, tucked in bags and a jar and brought out on the cutting board atop the cooler! What beautiful summer colours AND flavours! What a way to start a picnic feast!

  2. What an interesting combination. I love flash pickled radishes - I need to try your version out.

  3. Great job of pulling it all together Sarah. I know how busy you are with the market. Thanks for bringing this dish along.

  4. The strawberry-rhubarb compote looks wonderful. Great for a hot summer day.

  5. This sounds fantastic Sarah! I've still got rhubarb growing, but the strawberries have to come from the market. Great photos! Did you know that I, too, have 3 home economist degrees? great backgrounds!


I appreciate your comment! Please visit often.