Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac
Preserved lemon and pickled radish pack a lot of bright flavors. If more salt is desired, garnish each toast with a sprinkle of flaked salt or a touch more chopped preserved lemon. For a spicier, crunchier bite, use fresh spring radish instead of pickled.
Quick Pickled Radish
- ¾ cup water
- ¾ cup white wine vinegar or apple cider vinegar
- ¼ cup honey
- 2 bunches spring radishes trimmed
- 5 garlic cloves
- 1 tablespoon salt
- 1 teaspoon whole mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 sourdough boule cut into 10 slices
- ¼ cup olive oil
- 16 ounces fresh chèvre
- 2 tablespoons chopped preserved lemon
- 1 tablespoon cold water
- Sumac to garnish
For pickled radishes
- Boil water, vinegar and honey in a medium sauce pot. Thinly slice radishes using a mandolin and combine with garlic and spices in a quart-size jar. Pour hot liquid over top. Set aside to cool and refrigerate to store for up to 10 days.
For chèvre toasts
- Heat oven to 400°F. Using a silicone basting brush, coat both sides of sliced bread with olive oil. Toast on a half-sheet pan for 10 minutes on each side, or until just golden brown. Set aside to cool.
- Whip chèvre and preserved lemon together in a food processor or blender. Slowly add cold water until a thin and smooth texture is reached. Refrigerate if the mixture becomes too loose.
- Layer cold pickled radishes on each toast then spread or pipe whipped chèvre over top. Garnish with a nice sprinkle of sumac.