Abendbrot mit Rettich

By Sagegreen • September 6, 2010 • 10 Comments

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Abendbrot mit Rettich — 1 of 4 Photo by Sagegreen

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Author Notes: During the years I lived in Germany, Abendbrot typified my evening meal. You could adorn your slice of bread with cheese, sliced meat, vegetable slices, and herb garnish. Last night I decided to toast some organic peasant bread, then added thin slices of soft cheese rounds, topping that with some herbs and a layer of radish slices. Perfect! - Sagegreen - Sagegreen

Food52 Review: Having just a few excellent quality ingredients on hand really elevates what would otherwise be a very humble sandwich. I used my favorite sourdough bread and rounds of Boucheron goat cheese. When topped with the Himalayan salt, the crushed pink peppercorns, the herbs, and, of course, the radishes, this is a quick, delicious and nourishing meal or snack. - WinnieAb - A&M

Serves 2-4

8 slices artisan bread of your choice
drizzle of best EVOO
8 ounces soft ripened goat cheese or burratina
1 teaspoon pink Himalayan salt or kosher salt
1/4 teaspoon fresh milled pink peppercorns
2 tablespoons chopped flat leaf parsley
1 tablespoon fresh chopped chives
1 bunch of radishes, washed and sliced thinly

Drizzle a bit of EVOO on the sliced bread and toast until golden brown.
Add the thinly sliced cheese rounds on top of the hot toast.
Add the fresh herbs on top of the cheese.
Sprinkle the pink salt and pepper on top of the sliced radish. Layer the radish slices on top. Enjoy as dinner or a snack.