Egg crostini with radish and anchovy from Dinner: Changing the Game (page 168) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meduff on January 15, 2019

    I think it’s perfect for appetizers. The watermelon radishes were new to me. I tasted one separately from everything else and it was quite peppery. When you put it all together it is a great bite. The watermelon radish loses it “pepperiness” and balances out the saltiness of the anchovy. This is not an easy dish to compile. In fact, I’m calling bull to the 20 minutes she says it takes to make, sorry Melissa. On the positive side much of it can be made and prep ready a day in advance leaving only the bread to toast the day you serve it. I bought a good egg slicer and a mandoline, otherwise the eggs fell apart and the radish was sliced unevenly causing the dish to fall apart when you pick it up. Another keeper!

  • Lepa on January 05, 2018

    This was good but fussy, so I'm unlikely to make it again. It's difficult to manage a bite that includes all the components because of the size/texture of the various components. The egg was crumbling, the anchovies and capers kept escaping. When I did manage to get a proper bite the flavor was good but my struggle with coordination prevented me from enjoying this as much as I had anticipated. I suspect this is a failing on my part, not Ms. Clark's.

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