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 http://cookingwithauntjuju.com/2015/06/20/buttered-radish-tartines/
I am taking this French radish appetizer over to Angie’s party where the two co-hosts Michelle @ Giraffes Can Bake and Judi @ Cooking with Aunt Juju are celebrating Fiesta Friday #73!
Your tartine brings back memories of travels to France. 🙂
I’m so glad these little appetizers brought back some good memories. It has been awhile since we were in France – I do not remember these tartines when we were there. I was more interested in my husband than food I think 🙂
Fresh radishes and butter – one of the best combination there is. 🙂
They really are quite tasty – I cannot wait to start another crop of French Breakfast radishes 🙂
Oh wow this sounds interesting – and one of the best combinations I have ever seen… lovely aunt Juju… 🙂
Thanks so much Chitra – it’s fun to connect food you grow with a recipe and a tradition in France 🙂
Yummy!
Great appetizer!
These make me want to go out and buy a bunch of radishes.
Quick, fun and delicious Hilda !
These look quite wonderful Judi, and I love what you’ve made with the radishes. I’m kicking myself now for not having added radishes to my garden. I wonder if it would be too late to throw in some plants, I think the seeds will be too late. I love their shape too. You’re absolutely right too, I have seen so many recipes lately with radishes cooked as well.
The seeds only take 30 days to mature – I usually grow them in the spring and fall but I may just start another crop soon. It has been rainy and on the cooler side and radishes like that kind of weather but I am sure summer will kick in soon. This is a perfect way to use any radish as they all mature at the same time almost and you need to use them in recipes. .
I like the spiciness of the red radish with butter, simple and always delicious Judi! 🙂
I was surprised but very pleased how good they were. They will appear regularly on my “kitchen table” Linda.
I grew up eating radishes with butter and salt, so I know I would love these! And they’re so perfect for spring/summer!!!
Lucky you! I love the combination and you can always make your own version with the butter you use 🙂 The author used a simple butter with olives in it…I kicked mine up a notch!
They look amazing! I love radishes, but your little tartines look incredible!
Thanks Ginger – it was fun to read about something I grew in my garden and then to make such a simple appetizer!
I’m not a huge fan of radishes, but these are too cute to pass up!
You hardly know you are eating a radish as the slices are so thin, then all of the butter and a little salt!
I can’t remember the last time I had radishes, and I’ve definitely never had French Breakfast ones – I love that name haha!
These tartines really do look yummy, especially with the butter!
I thought it was just a name – but now that I know the French adore them what can I say. Ha!Ha! The butter comes through more but the radishes add a little crunch to the appetizer.
I never had buttered radish tartines. They sound so intriguing. It seems easy enough for me to make them to taste them. 🙂
Very easy to make Fae. I used a very flavorful garlic butter that I use on my grilled bread.
Wooooow so yummy