Radish and Butter Tartines - Seasonal Recipe

Radish and Butter Tartines

🌍 Seasonal, Spring Difficulty: ●●●○○

The classic Parisian radis au beurre — radishes with salted butter — is a quintessential French spring apéritif tradition, believed to date to at least the 19th century in the markets and bistros of Paris.

Ingredients

• 4 thick slices good sourdough or country bread
• 115g (½ cup) high-quality unsalted butter, slightly softened
• 1 bunch fresh radishes (about 10), thinly sliced
• Fleur de sel or flaked sea salt
• Freshly ground black pepper
• Small bunch fresh chives, snipped
• Optional: few drops of good olive oil to finish

Method

1. Toasting — Toast bread lightly (or leave untoasted for a more classic version).
2. Spreading — Spread a generous, thick layer of butter on each slice — don't be shy.
3. Arranging — Arrange radish slices in overlapping layers on top.
4. Step 4 — Finish with a pinch of fleur de sel, a grind of pepper, and scattered chives.
5. Drizzling — Drizzle with a few drops of olive oil if desired. Eat immediately.

Tags: slices good sourdough or country bread, high-quality unsalted butter, fresh radishes, fleur de sel or flaked sea salt, freshly ground black pepper · Source: Brittani's Almanac