Go Back

Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015

Source:  Bon Appetit

Sometimes the best way to highlight a vegetable is with an extremely simple preparation -- let it be the star!  As always when you're using so few ingredients, use the best quality that you are able.

2 1/2 bunches radishes
Unsalted butter at room temperature
20 1/4" thick diagonal slices baguette
Maldon sea salt or course kosher salt

Place radishes in medium bowl of ice water and chill at least 30 minutes (no longer than two hours).  Drain radishes and slice thinly.

Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt.  Arrange radish slices atop buttered baguette slices and serve.

Yields10 servings. 

Go Back

Go Back


plum tomatoes sweet potato lemon grass flank steak fennel potatoes gin Greens parmesan syrup Drinks pears sweet pork chop polenta mushroom bruschetta Vegan scallions oats biscuits walnut oil Spinach shrunken heads maple zucchini knots Side fraiche pineapple pork Corn vegetarian thai Tomatillos chili tostadas flank pepper bread pudding hazelnuts Potato jack Soup almond milk celery root kohlrabi wrap melon shelling blueberry daisy dijon steak almonds fennel bulb prosciutto butter cranberry cream cheese Apple coriander Swiss Chard kalamata paste rouille Dressing arugula yellow onion celebration snow peas sour cream Squash couscous wasabi chives brown sugar onion coeur beets pesto peppers frittata carrot fronds carrots tomato juice bosc barley Leek cucumber plums creme nectarine tenderloin bean heavy whipping cream garlic anise pie curry remoulade cornmeal jack cheese fritters carrot tops Butternut roasted spring kluski chilies strawberries Poblano Chili cheese egg Chevre bulgar chimmichurri vegetable stuffing pudding beef Tomatoes sherry pecans celery hearts Recipes crepes cream chili peppers Kale parmigiano leeks fondue gruyere cake wheat flour ramps blue cheese spiced winter squash gratin tomato Eggplant mint coeur a la creme chimichurri radish swiss absinthe walnuts crisp verde poblano fennel seeds green pepper green beans bacon Salad habanero bok choy chipotle Rice wine vinegar caesar cockaigne bbq meatballs pancake compote coconut milk anchovy conserve pasta slaw baby bok choy strawberry peach olives bloody mary latkes pine nuts shiitake capers pumpkin bulgar wheat egg noodles chocolate carrot top casserole turnips gouda berry cilantro rhubarb mushrooms chorizo feta celeriac chicken dinner salad gorgonzola Jerusalem artichoke mustard greens okra plum currants collins white beans bayeldi tomato corn pie imam panzanella reggiano asparagus goat Cheese turnip beet scapes cauliflower basil sunchokes dilly jam honey Spread lettuce Farmers' Market muffins pickled eggs Cider tuscan peas vanilla wafers yogurt vinaigrette pecan beer tortillas apples tomatoe sausage onions strata cantaloupe shallots kirsch Salsa hickory sesame Shitake Mushrooms artichoke dill buckwheat sandwich bell pepper shitake baguette cointreau autumn Cranberry Beans maple syrup Red Onion watercress beet greens gazpacho tart fritter spelt chicken sour radishes Beans sauce Bread sandwiches chiles buttermilk