5 Ingredients or Fewer

Radish Toasts with Lemon Basil Butter

June 24, 2011
Author Notes

Radish sandwiches are a favorite of mine. That combination of butter, salt and radish is just divine. Sometimes I have to stop myself from eating them everyday. They can be enjoyed with an herb butter on thinly sliced bread which looks pretty, or by tearing off a hunk of baguette, swiping it in soft butter, sticking a couple radish slices on top and sprinkling with salt. Your choice...both are delicious! - BlueKaleRoad

BlueKaleRoad

Test Kitchen Notes

There is little better than radishes, newly pulled from the garden, dipped in butter and dusted with sea salt. BlueKaleRoad uses the combination of radish, butter and herbs to its best advantage. Butter softens the spicy flavor without diminishing it. The lemon basil adds a light citrus finish. I used a loaf of levain, KerryGold butter and white icicle radishes from my garden. I had to “borrow” lemon basil from my neighbor’s hedge as I couldn’t find any at the local farmer’s market. This recipe is a lovely lunch. On small toasts, BlueKaleRoad’s recipe would make a beautiful starter. - Hilarybee —Hilarybee

  • Serves 1 (easily doubles)
Ingredients
  • 2 thin slices of your favorite bread
  • 1 tablespoon unsalted butter, softened
  • 10 lemon basil leaves
  • a few grinds of grains of paradise or black pepper
  • 2 large radishes, thinly sliced
  • sea salt to taste
In This Recipe
Directions
  1. Lighly toast the slices of bread and let cool.
  2. Roughly chop the lemon basil leaves. With a mortar and pestle, pound the butter, leaves and grains of paradise together until well mixed.
  3. Smear each slice of toast with 1/2 tablespoon of herbed butter. Arrange radish slices on top and sprinkle with sea salt. Enjoy!
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Review
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!