Radish canapes

Perfect as an appetizer

This dish is said to be a classic French snack and is occasionally served for breakfast when radishes are at their prime, in early to mid-spring.

It seems like an odd combination, but I was prompted to try it when the farmers market offered a beautiful bountiful bouquet of French breakfast radishes.

I served this as an appetizer for a casual dinner with extended family, accompanied by some Portuguese coarse salt that I picked up in my travels — but any coarse or flaky sea salt can be substituted or, indeed, omitted. I put the salt in a small jar with a teeny spoon for guests to add if they wished. It looked pretty and allowed people to opt in or out depending on their blood pressure.

Leaving the leafy stems on the radishes added to the color and texture of the dish, and the presentation was pretty spectacular for such a simple combination.

Serves 6 as an appetizer

1 baguette, sliced on the diagonal to create larger pieces
1 bunch radishes, rinsed well and sliced, keeping leafy portion intact
½ stick best-quality butter (Plugra or Kerrygold)
Coarse salt, if desired

Smear a thin coating of butter on each slice of bread. Cover the butter with radish slices. Place on a tray, accompanied by salt, if desired. Enjoy! PJC

Keri White writes for the Jewish Exponent, an affiliated publication where this first appeared.