I feel like radishes are one of those vegetables that people either love or hate. I fall into the love category. My favorite radishes are those that are pickled - what I consider to be the “japanese way.” Adding vinegar and salt to radishes basically turns them into crunchy matter (in a way like cucumbers) that can take on any flavor. I recently read Molly Wizenberg’s book, A Homemade Life and there was a recipe for radishes made the “french way.” I was very intrigued by this recipe – first of all because you don’t see a lot of recipes with radishes as the main ingredient, but also, because I basically love anything french. We had some friends coming over for dinner, so I decided to make them as an appetizer – these friends love fresh vegetables, so I was sure they would be a hit. As it turns out, I was the only one of all of us (8 including kids) that liked radishes – but let me tell you – even my husband that wouldn’t eat one if I paid him, loved this preparation. The sea salt just melts into the radishes and the butter just gives them an incredible flavor – they were amazing, and we ate them all up. So – for all of you that are not so keen on radishes, you have not tried them the “french way.”
- 1 bunch of fresh radishes
- 1 loaf of french bread (baguette)
- Unsalted butter, room temperature
- Fine sea salt
Preheat the oven to 350 degrees. Slice the baguette into thin slices – a little less than 1/2″ thick. Place them on a cookie sheet and bake them in the oven until crisp on the outside. I do this in 3 minute increments to make sure they don’t get too brown – it should take about 10 minutes total depending on your oven.
While the bread is cooling, thinly slice the radishes – almost like a wafer. Take a piece of bread and spread a thin layer of butter. Layer some radishes on top in a single layer (overlapping slightly) and sprinkle with some sea salt.
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