I know this may sound odd upon first impression, but give this recipe a chance. Perfect if you're looking to switch up hors d'oeuvres at a upcoming party or even just a snack- these open faced sandwiches combine the fresh, crisp taste of the radish with the crunch of sea salt. Both butter and salt will mellow out the bite a radish tends to have.
Tip: A mandoline will become your best friend if you have one for this recipe.
- 2 1/2 bunches radishes, trimmed
- Unsalted butter, room temperature
- 20 1/4-inch thick diagonal slices baguette
- Maldon sea salt or coarse kosher salt
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop butter baguette slices and serve.
Scott Peacock for Bon Appetit Magazine, March 2008
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