Little Radish Snacks

little radish snacks

Everybody needs good nibbles! In the spring and late spring, when local radishes are at their best, I like to make these little radish snacks. They’re good at tea-time, for lunch, on a picnic, or whenever you need just a little something.

Based on the classic French combination of radishes, sweet butter, and salt, these little radish snacks use whatever you have on hand. Baguette? Sure, split it open, slather, and add sliced radishes. Do you have sandwich bread? Okay, take a slice, decide whether you’d like the crunch of toast, or the chewy softness of plain bread, and set ’em up. I’ve made these with crisp rye crackers, baguettes, sandwich bread, sourdough rolls, and dark pumpernickel. They’ve always been satisfying.

Whatever you do, slice the radishes very thinly, use good – or great! – butter, and sprinkle with crunchy salt. Use the best butter you can find. Slice radishes very thinly, and pile them on. Pull out that fancy salt you’ve been hoarding: black Hawaiian salt, pink Himalayan salt, grey or white French salt, any coarse and crunchy salt will make these little snacks perfect. If you’ll br on a picnic, bring a little cutting board, a knife, and make them on the spot. You won’t be sorry!

little radish snacks

Little Radish Snacks

Course: Appetizer, Snack
Cuisine: French
Keyword: radishes
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Open-faced sandwich bites: good bread, sweet butter, radishes, crunchy salt
Print Recipe

Ingredients

  • 1 slice homemade bread or baguette
  • 1 Tbsp good-quality unsalted butter
  • 2-3 radishes, sliced very thinly
  • crunchy salt, to taste

Instructions

  • Spread unsalted butter thickly on bread. Arrange thinly sliced radishes on top of the buttered bread, then sprinkle with very crunchy salt.
  • Cut into smaller pieces if you prefer.

Notes

Of course this recipe may be scaled to serve as many as you wish. The key is good bread, great butter, very thinly sliced radishes, and crunchy salt to finish. 

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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