Sauteed Radish Crostini

1 bunch radishes
9 tablespoons extra virgin olive oil
dash of kosher salt
fresh ground black pepper
4 tablespoons butter
8 anchovy fillets, finely chopped
4 large garlic cloves, finely chopped
Pinch red pepper flakes
8-12 thin slices crusty bread, toasted
4 teaspoons chopped parsley.
1. Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
2. 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.
3. 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.
4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
At this time of year, when there is so little available at the farmer's market, a new thing to do with radishes is greatly appreciated. The salty richness of the anchovies melds nicely with the sweetness of the sauteed radishes--and they do take on an entirely different flavor profile with very little cooking time. Delicious!
Serve with crostini topped with the Asparagus Pesto and it will be a spring celebration of appetizers.