Time: 10 minutes
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack. The trick is not to skimp on the radishes or the butter. Think of the radish as the meat and the butter as the mayo. Usually they are served as sandwiches, but they can easily be turned into delicious hors d’oeuvres by serving them on individual baguette slices.
Ingredients:
2 bunches radishes, trimmed
1 baguette
Unsalted butter, room temperature
2 tsp. flaky sea salt
1 small handful arugula
1 tsp. finely minced fresh garden herbs (chives or tarragon) (optional)
Preparation:
Soak cleaned radishes in a bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
When ready to serve, slice the baguette lengthwise and then crosswise, creating “subs”. Spread butter generously on half of the pieces. Top with layered radishes. Sprinkle with salt. Lay the arugula on top of them and sprinkle with additional herbs if desired. Put tops and bottoms together and press down firmly.
Optional serving suggestion: Cut the baguette diagonally into several thick slices. Assemble “open-faced” and serve individual slices as hors d’oeuvres.
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