Have you noticed that radishes are appearing in more and more recipes? I sure have and in Cooking Light July 2015 issue there was an article on French vegetable cooking and one of the recipes was these radish tartines. The best part is I grew the identical radishes that were mentioned in the recipe. The author David Tanis states ” French diners have a fetish for radishes served with good butter and sea salt. In the summer they are on the table at every meal or served alongside an apertif. At outdoor markets, bouquets of elongated red and white radishes are on display (these are called ‘French Breakfast’).”
My French Breakfast radishes…
Of course you can use any firm radish such as the common red radishes or Easter Egg radishes; it was just fun that I not only grow my own radishes, but they are an heirloom and the French love these elongated red with a white tipped radish and so do I!
Buttered Radish Tartines, Adapted
- your favorite compound butter (I had leftover butter from Grilled Garlic Bread) I chose not to use his version
- French Breakfast radishes or a radish of your choice, sliced very thin
- good whole-grain baguette or make your own – go here for my recipe
- sea salt to garnish (just a sprinkle)
- thyme leaves or a fresh herb of your choice to garnish
Toast your bread if desired. Spread a little butter on each slice, top with a few thin radish slices, a sprinkle of sea salt and some thyme leaves to garnish.
These are surprisingly delicious and certainly a “must make” especially if you grow your own radishes.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/06/20/buttered-radish-tartines/