Radish, Butter and Bread
Open-Faced Sandwiches and Appetizers

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This is a favorite appetizer that has appeared on European menus for decades. Four ordinary ingredients - bread, butter, salt, and radishes - become a gourmet delight when they are eaten together. This is quite possibly the perfect reward, along with a glass of wine, for yourself and guests.

Radish, Butter and Bread

1 bunch (approximately 2 dozen) small, firm, fresh radishes*
8 slices best-quality dark or white bread, cut into quarters**
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt

* Vari-colored radishes may be used.

** Purchase whole loaves of bread that you will slice yourself.

Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside. Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.

Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.

Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.

Serve, offering the salt at the last minute before eating (let each guest sprinkle the salt on).

NOTE: Serve with a white wine such as pinot gris wine or chardonnay wine.

Makes approximately 8 to 10 serving.