Open-Faced Butter and Radish Sandwiches
 

Open-Faced Butter and Radish Sandwiches

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The crunch and spiciness of radishes pairs perfectly with the creamy butter in this delicious appetizer. We used watermelon and red radishes for a more eye-appealing recipe. Try making them with different styles of bread too!

SERVING SIZE

a crowd

INGREDIENTS

1 bunch radishes, ends trimmed and discarded or composted (we used watermelon and red radishes)

organic butter, room temperature

1 loaf baguette, sliced diagonally

sea salt, to taste

 

INSTRUCTIONS

Using a kitchen mandoline or sharp knife, thinly slice the radishes. Place them in a bowl of cool water and let sit for 10-20 minutes (this takes some of the spicy bite out of the radishes. Soak them shorter or longer depending on your preference). Drain the radishes.

Meanwhile, toast the baguette slices and spread with butter. Sprinkle sea salt over the butter. Layer the slices of radishes over the top and enjoy.

  PRINT VERSION

vegetable plate

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