March 27, 2015
In the past week alone I’ve made this radish and butter appetizer three times, that’s when I knew it was worth the upload. It’s one of my all-time favorites for spring, doesn’t it look like Easter on a plate?
It’s fun to have easy recipes on hand for entertaining or unexpected friends drop by — expect a “Damn, you’re good!” or at least say that to yourself as you bring out the plate.
The best part is you can put this together without a recipe. No real measurements needed, just a few stellar ingredients.
First step, the vehicle: I’m obsessed with these light rye crackers from Wasa — light and crispy but not so crisp that it falls apart all over your new spring gingham. I cut them in half to make a perfect appetizer portion.
Next up, the fat: Yes, fat — you need it, it’s the flavor binder that holds this divine app together so don’t be stingy. The creaminess of good butter makes this a perfect appetizer. I have been buying Pamplie butter from France at Whole Foods. The only thing better than butter, is French butter. I reserve the specialty butter for opportunities like this when you only have a few ingredients — choose well and let them shine.
Now, the sweetness: Watermelon radishes…oh, how I love them! You can really use any radish here, but if you find watermelon radishes, grab them. Incredibly sweet , crisp and gorgeous — you can store them in the crisper for weeks.
Don’t forget, the salty — Flakey sea salt brings out the flavor in both the radish and the butter. It’s what takes this to wow. If you’re up for a new purchase try the lovely sea salt from Jacobsen it’s hand-harvested from Oregon.
And the finish — I’m overloaded with dill in the garden beds. Finish this app off with a sprinkle of fresh herbs. I love dill for it’s distinctive and interesting flavor that pulls it all together. That’s it. You’ve just made everyone happy. Cheers!
Radish Tartine: Easy Spring Appetizer
6 whole Light Rye Crackers
4 watermelon radishes
Room temperature butter
Slice the watermelon radishes as thin as possible with a mandolin. Store in water until ready to use. Spread the room temperature butter over the entire cracker covering all the nooks and cracks – don’t be stingy with le beurre.
Bloat Blot the radishes dry with a clean kitchen towel.
Layer the slices in a thin layer atop the cracker and butter.
Sprinkle with sea salt and slice the entire dressed cracker in half with a sharp knife.
Garnish each piece with dill. Serve.