Wenceslas crostini
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Ingredients
White radish, kohlrabi, white cabbage, olive cheese.
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The name for this heavenly snack was rooted in a joke. I recently posted recipes for ruby salad and emerald salad, so called because of the colour of the ingredients. I started collating ingredients for an all-white salad which I initially was going to toss in mayonnaise like a sort of albino coleslaw, but having recently procured some olive cheese from Cornucopia (our amazing regular festival of food in Leeds Corn Exchange) I had visions of crunchy, fresh vegetables smothered in a rich, gooey warm cheese spread onto a springy, soft ciabatta base. And there you have it - deep and crisp if not exactly even, this crostini is utterly moreish - thje peppery tang of radish, sweet nutty kohlrabi and fresh cabbage are the perfect combinations for this gently flavoured cheese.
1) Slice the wax from the cheese and either grate or crumble into a pan. Warm gently on a low heat until it has begun to melt.
2) Slice the tough skin from the kohlrabi with a sharp knife, then dice it along with the radish and cabbage.
3) Add the vegetables to the pan and stir through until they are coated then remove from the heat.
4) Spread onto fresh ciabatta and serve.
