Slices of crusty sourdough bread are layered with swirls of vegan cream cheese, thinly sliced watermelon radishes, chives, and flaky sea salt. These open-faced vegan sandwiches are easy to make and are a super tasty snack, appetizer, or light lunch!
If I can be honest, radishes weren’t really a favorite until I started growing them in my garden. Sometimes, I think that growing something yourself makes you appreciate and savor it more. Maybe because you know all of the hard work that went into it! Our weather here in Houston can shift on a dime, going from 85 one day to below freezing the next and then sashay into a flash flood when you turn your back. It makes each garden harvest that much more rewarding I suppose!
The lovely radishes you see in the photos are a variety of watermelon radish called Misato Rose. They’re a mild radish so they have a slight peppery bite that isn’t overwhelming. But, the most exciting thing about them is their unique combination of light green and pink hues! On the outside, they’re relatively unassuming but once you make that first cut, it reveals their stunning colors. They’re a beautiful radish that is just as delightful to look at as it is to eat.
A smattering of leftovers is what led to the creation of this simple and delicious recipe. I’d just harvested these radishes and a bunch of chives from the garden and was trying to figure out how I wanted to enjoy them. A few slices of sourdough and a forgotten tub of vegan cream cheese in the fridge led to this lovely tartine (aka open-faced sandwich).I hope you enjoy this simple vegan recipe as much as I did! If you try it, let me know how you like it in the comments!
For other radish recipes, head here.
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Watermelon Radish Tartine with Chives
- Total Time: 5 minutes
Description
Slices of crusty sourdough bread are layered with swirls of vegan cream cheese, thinly sliced watermelon radishes, chives, and flaky sea salt. These open-faced vegan sandwiches are easy to make and are a super tasty snack, appetizer, or light lunch!
Ingredients
- 1 thick slice of your favorite bread (I used a rosemary sourdough)
- 3–4 tbsp vegan cream cheese
- 1 watermelon radish, thinly sliced
- 1 tbsp chopped chives
- flaky sea salt
Instructions
Toast your bread to your liking.
Spread the cream cheese over the bread then layer on the slices of radish. Sprinkle the chives over the top and season with flaky sea salt.
Enjoy!
Notes
This makes 1 serving so feel free to multiply it as needed! Or, you can make miniature versions for an appetizer spread. If you don’t have watermelon radishes, feel free to use whatever radishes you have available to you.
- Prep Time: 5 minutes
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