RECIPE :: BUTTERED RADISH TARTINES
Hello! Nicole Dula of Dula Notes here, and I’m really excited to be a new contributor here on coco kelley where I’ll be sharing my favorite seasonal recipes. This first one is a favorite for entertaining. It’s super easy, no-cook and delicious in its simplicity.
The French have been eating radishes dipped in high-quality unsalted butter forever – leave it to them to perfect a simple pleasure.
Back in May, I threw a birthday party for my mom with several appetizers and this was surprisingly the favorite of the night! It’s one of those recipes that looks pretty, but the prep is fuss-free. Those are the kind of recipes I reach for again and again. I hope you like it as much as I do!
Buttered Radish Tartines // serves 6-8
- 1 demi baguette
- 8 tablespoons unsalted European-style butter, like Kerrygold, softened
- 5 radishes with leaves, washed
- 20 chives
- coarse sea salt, like Malden
- Preheat oven to 350 degrees F.
- Cut baguette into ½ inch diagonal slices. Put bread on a rimmed baking sheet and bake for 5-7 minutes or until just toasted. Let cool completely.
- Remove radish leaves from radishes, but leave an inch or so of stem to have something to hold onto while you slice. Slice radishes thinly on a mandolin or with a sharp knife. Trim rough chive stems and cut the rest into 1 inch pieces. Set radishes and chives aside, separately.
- When bread has cooled, spread a generous amount of softened butter on each slice. Place a layer of overlapping radish slices over the butter. If using super thin slices from a mandolin, I make two layers of radish. Top with a few chives and a pinch of coarse sea salt.