Radish Toasts

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.”

Ingredients

  • 1 bunch of fresh radishes
  • 1 loaf of french bread (baguette)
  • Unsalted butter, room temperature 
  • Fine sea salt

Preparation

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.

For a printer-friendly version of this recipe, click here:  Radish Toasts

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