Seared Radish Crostini

• 1 bunch radish
• 9 tablespoons extra virgin olive oil
• 12 teaspoon kosher salt
• 14 teaspoon pepper
• 4 tablespoons butter
• 8 anchovy fillets, finely chopped
• 4 large garlic cloves, finely chopped
• 1 pinch red pepper flakes
• 8 thin slices crusty bread, toasted
• 4 teaspoons chopped parsley

1. Remove leaves and stems from radishes; trim the tails.
2. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
3. Place a large skillet over medium-high heat until very hot.
4. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper.
5. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes.
6. Shake pan and continue cooking until tender, about 3 more minutes.
7. In a small skillet over medium heat, melt butter.
8. Stir in anchovies, garlic, red pepper and remaining oil.
9. Reduce heat and simmer about 4 minutes.
10. Brush each slice of toast with sauce and top with several radish wedges.
11. Spoon additional sauce on top, sprinkle with parsley and serve.

radish, extra virgin olive oil, kosher salt, pepper, butter, anchovy, garlic, red pepper, crusty bread, parsley

Taken from www.food.com/recipe/seared-radish-crostini-423886 (may not work)