Radishes & Butter

May 9, 2009


Fresh radishes
Unsalted butter
Sea salt

Thinly slice a baguette and generously spread each slice with unsalted butter. Spread slices on baking sheet and toast under broiler. Thinly slice several radishes horizontally using a slicer or mandolin and cover the butter with overlapping slices of radish. Sprinkle a little sea salt on top.

Pourboire: the classic French presentation is to cut a wedge out of the radish and insert some cold unsalted butter; then sprinkle with a little sea salt.


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