coco kelley

cocokelley.com · Sep 23, 2015

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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

Such an easy appetizer or snack, it’s perfect for those last minute gatherings. Enjoy!

recipe and photography by nicole dula for coco kelley

The post RECIPE :: BUTTERED RADISH TARTINES appeared first on coco kelley.

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