I did not think something as simple as radishes, butter, salt and toast could be so utterly delicious. IT IS. Ever since reading about this old-fashioned French snack in Ina Garten’s Barefoot in Paris a few years ago, it has become one of my favorite snacks. These toasts are easy to whip together for breakfast, a light lunch, an accompaniment to afternoon tea, or an appetizer to be served with drinks. The nice thing about the herbed butter is that you can really use a variety of herbs and combinations, or just one. I make sure that dill always goes in, as that is my favorite. I usually don’t even measure, I just throw in what I feel like for that batch.
adapted from: Barefoot in Paris
radishes, sliced thinly
herbed butter (recipe below), or good salted butter
toasted French baguette, or bread of your choice (I used Canyon Bakehouse Gluten Free Mountain White Bread)
fresh dill fronds, optional
Spread the butter on slices of toasted bread and top with radishes, fresh dill and an extra sprinkle of sea salt if desired.
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 teaspoons minced chives
1 1/2 teaspoons minced dill
1 1/2 teaspoons minced parsley
a small pinch of grated lemon zest
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
pinch or a few grinds of freshly ground black pepper
Combine all of the ingredients in the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer) and mix on low speed until combined. Do not whip. Place on a piece of parchment paper and roll into a log. Twist ends, and store in the fridge.