Radish Butter On Toasted Baguette Recipes

Steps:

• Spread baguette slices with butter. Top with radishes. Sprinkle lightly with salt and, if desired, top with dill.

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

Steps:

• Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
• Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

Steps:

• Put the olives in a mini food processor and pulse until finely chopped. Add the butter, thyme, anchovy paste and lemon zest and process until almost smooth, scraping down the sides as needed.
• Spread the olive butter on the baguette slices and top with the radishes. Sprinkle with the chopped thyme.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
• Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
• Herbed Butter:
• 1/4 pound unsalted butter, at room temperature
• 1 1/2 teaspoons minced scallions
• 1 1/2 teaspoons minced fresh dill
• 1 1/2 teaspoons minced fresh parsley leaves
• 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Steps:

• Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.