Chemist in the Kitchen

January 20, 2016 at 1:48 pm

Watermelon Radish & Goat Cheese Crostini

Watermelon Radish & Goat Cheese Crostini

One of the very first things I did after we relocated to Austin, TX a few weeks ago is sign up for a Community Sponsored Agriculture (CSA) service. I’m all about supporting local agriculture and quality, organic produce, plus it’s so much fun to get a surprise vegetable every now and then that you wouldn’t normally find. So you can imagine how excited I was when my first CSA box included a special favorite of mine: watermelon radishes!


Uncut watermelon radish


For those who are not familiar with this veggie, a watermelon radish is an heirloom Chinese daikon that is especially cultivated during the winter months as it can withstand colder temperatures. This type of radish is also sometimes referred to as a “cinderella radish” or even “red meat radish”, and if you cut into it you’ll quickly find out why: despite it’s white exterior, it’s fleshy interior is a bright magenta pink.


Cut watermelon radish


Sliced watermelon radish


Why is this so? The inside flesh of the watermelon radish is high in flavonoids, a pigmentation compound found in plants and some fungi. Different types of flavonoids give rise to different color pigmentations; this type of radish contains three carotenoids, a sub-class of flavonoids: zeaxanthin (red-orange), lutein (red-orange), and beta-Carotene (orange). The pigmentation that each of these compounds have is based on what light colors are absorbed and reflected: whatever color is reflected is the pigmentation that the compound has and all the other colors are absorbed. Beta-Carotene, for example, reflects orange light, making it appear orange, and absorbed all the other colors in the visible light spectrum. Pigments in dark leafy greens (known as chlorophyll), on the other hand, reflects green light instead.


watermelon radish and goat cheese crostini


Aside from being gorgeous, these watermelon radishes have a mild peppery flavor to them that I love. My favorite is to make them into chips to top crostini with a tart goat cheese, some thyme for seasoning, and a little bit of honey to give a subtle sweet undertone. This beautiful appetizer is always a huge hit!


With love,




Watermelon Radish & Goat Cheese Crostini

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 crostini


  • 1/2 french baguette, sliced on an angle into 1/2 inch pieces
  • 1 medium watermelon radish, peeled and sliced thin (setting 2 on a mandolin)
  • 1/2 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 8 ounces quality goat cheese
  • 1 ounce regular cream cheese
  • 1 tsp dried thyme
  • 1/4 tsp dried marjoram
  • approximately 3 Tbsp honey


  1. Preheat the oven to 350 degrees Farenheit.
  2. Bake the baguette slices for 8-10 minutes until golden brown, remove from the oven and allow to cool.
  3. Combine the sliced watermelon radish, olive oil, salt, and pepper in a medium bowl and toss to combine until radish slices are evenly coated.
  4. Place radish slices in an even layer on a baking sheet. Bake for approximately 7-9 minutes, checking on them every minute or two to make sure they don't burn. While waiting for the radishes, combine the goat cheese, cream cheese, dried thyme, and dried marjoram in a food processor and mix for 60 seconds. Scrape the sides down with a rubber spatula and mix for an additional 30 seconds.
  5. Top the toasted baguette slices with a tablespoon of the whipped goat cheese and 1-2 radish chips. Drizzle 1/4 tsp honey on top. Serve immediately.

0 likes Appetizer , Side Dish , Vegetarian # , ,
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One thought on “Watermelon Radish & Goat Cheese Crostini

  1. Justine says:

    Congrats on the big move! Hope all is well over there. These crostinis also sound delish. Awesome job :)

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