Goat Cheese on Toast with Peas and Pickled Radishes

A simple snack with soft goat cheese on toasted Ancient Grain bread, topped with peas and quick-pickled radishes.


  • 2/3 C. Sliced Radishes
  • 1/3 C. Water
  • 1/3 C. Apple Cider Vinegar or Red Wine Vinegar
  • 2 tsp. Sugar
  • 1 tsp. Salt
  • 2 Slices Canyon Bakehouse Ancient Grain Bread, toasted
  • 4 oz. Goat Cheese
  • Shelled Fresh Peas, or frozen
  • Salt and Pepper, to taste
  • Fresh Parsley, for garnish


  1. Pickle the radishes in advance. Place the sliced radishes in an 8 oz. jar.
  2. In a saucepan, combine the water, vinegar, sugar and salt. Bring the mixture to a simmer.
  3. Once the sugar has dissolved, pour the mixture over the sliced radishes.
  4. Place the lid and set the jar aside to cool and pickle for at least one hour. The mixture will keep in the fridge for several weeks.
  5. Spread the goat cheese onto two slices of toasted bread.
  6. Assemble the toast with peas and pickled radishes. Season to taste and garnish as desired.


Difficulty: Easy

Active Prep: 15 min

Inactive Prep: 2 hours

Servings: 2