This recipe was a bit experimental for me. I saw it in the New York Times a few weeks ago. I actually just sautéed the radishes in olive oil and garlic with salt, pepper and red pepper flakes. It was really amazing how they completely changed. The radishes loose their bite and become much more mellow in flavor.
Seared Radish Crostini
1 bunch radishes
9 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
4 Tbs butter
8 anchovy fillets, finely chopped
4 large garlic cloves, finely chopped
Pinch red pepper flakes
8 thin slices crusty bread, toasted
4 tsp chopped parsley
Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes.
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.