Spring Radish Crostini with creamy Herb Butter

By SeaweedandSassafras
May 22, 2012
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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
  1. Rinse the radishes and slice very thin into rounds using a sharp knife or mandoline.
  2. Set aside and now slice your baguette into 1 inch thick slices.
  3. 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.
  4. Enjoy!

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