Radishes

Radishes are meant to be paired with butter and salt. This is a very French way to eat them, I think. I like to put them on crispy baguette slices with plenty of herb butter and salt. There were nice radishes at the Farmers' Market this week, and I immediately thought of using them this way. As I was making these, Roy came into the kitchen and said "Oh good, I was thinking about those the other day, and hoping you would make them again soon." I'm glad he likes them. I could be happy making an entire meal of them, maybe with a salad on the side.

Crostini with Herb Butter, Radishes, and Sea Salt

1 baguette
2 teaspoons olive oil
4 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped flat leaf parsley
10 radishes, very thinly sliced
Coarse sea salt

Preheat oven to 375 degrees. Cut the baguette on the diagonal into 10 slices. Reserve remaining baguette for another use. Brush the the baguette slices with olive oil and place on baking sheet. Bake until lightly golden and crisped, about 10-12 minutes, flipping halfway through baking. Set aside to cool completely.

Using a fork, mix the butter and herbs together. Set aside.

When ready to serve, spread a thick layer of herb butter on each crostini. Layer radish slices on top and sprinkle with sea salt. Serve immediately.

Note: Crostini can be made one day ahead. Store at room temperature in air tight container. Herb butter can also be made one day ahead. Cover and leave at room temperature. Or, if storing in the refrigerator allow to come to room temperature before spreading on the bread. Also, you can make the herb butter with any combination of fresh herbs that you like or have on hand. Chives are especially good added to the butter.