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Buttered Radish Tartines (Tartine Radis-Beurre)

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 18 mins
Total time 18 mins

Serves 8 (serving size: 2 tartines)

These open-faced sandwiches, or tartines, are a great way to serve the quintessential Gallic flavor combo of butter and radishes. You can use firm, fresh radishes of any variety, such as round red radishes or Easter Egg radishes. Use a good rustic loaf or a freshly baked baguette. Let guests make their own, offering sweet butter or the following savory olive butter.


  • 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

Nutrition Information

  • calories 69
  • fat 3.4 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 8 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 124 mg
  • calcium 8 mg

How to Make It

  1. 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.