Friday, February 19, 2010

Open-Face Butter and Radish Sandwiches.

2 1/2 bunches radishes, trimmed
Unsalted butter, room temp.
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt

Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
(Bon Appetit, 2008)

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