Spring Radish Crostini with creamy Herb Butter

By SeaweedandSassafras • May 22, 2012 • 0 Comments

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Author Notes: The crunchy baguette slathered with the garlicky-herb butter and topped with crisp radishes and delicate pea sprouts was a perfect appetizer for my seasonal dinner party. - SeaweedandSassafras

Serves 4

5 Radishes, sliced thin
1 bunch Pea Sprouts
1 piece Garlic Herb Butter
1 Baguette, sliced

Rinse the radishes and slice very thin into rounds using a sharp knife or mandoline.
Set aside and now slice your baguette into 1 inch thick slices.
Slather each piece of bread with about 1/2 a tablespoon of the garlic-herb butter (I used Kerrygold) and top with 3-4 radish slices. Break the stem off the pea sprout so that it fits the length of the bread and place the leafy end layered over the radishes.
Enjoy!