CSA member Joanna Johnson contributed this recipe from epicurious.com. She writes, “We tried this recipe last night and even the kids loved them! So strange that the butter takes the bite away from the radish!! Thought other CSA families might like this recipe, too!”
Open-Face Butter and Radish Sandwiches
2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
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 Appétit March 2008 Scott Peacock 2008-01-29 17:43:17.0
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