2 tablespoons unsalted butter, at room temperature, preferably a good French butter
1 tablespoon chopped black olives (such as niçoise)
2 teaspoons chopped fresh flat-leaf parsley
1/4 teaspoon chopped fresh thyme
Dash of crushed red pepper
16 (1/4-ounce) slices whole-grain French bread baguette
8 to 10 radishes, very thinly sliced
1/8 teaspoon fleur de sel or other coarse sea salt
How to Make It
Place butter, olives, parsley, thyme, and red pepper in a small bowl; mash with a spoon to combine. Spread butter mixture evenly over bread slices; top with radish slices. Sprinkle with sea salt. Serve immediately.
I made this with a good baguette, radishes from the farmer's market, Vermont Creamery butter, fleur de sel, and oil cured olives. It was still just ok. Looking back at the photos, maybe I skimped a little on the butter, but prob wouldn't make again.
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