Sliced Radishes and Watercress on Buttered Ficelle

• 1/4 cup unsalted butter, room temperature
• 18 thin diagonal slices ficelle or other narrow baguette
• Fleur de sel (fine French sea salt)
• 1 small bunch watercress, trimmed
• 4 watermelon radishes or other large radishes, very thinly sliced
• Edible flowers or daikon radish sprouts* (optional)

1. Spread some butter over bread slices.
2. Sprinkle with fleur de sel.
3. Top each bread slice with 2 watercress sprigs.
4. Spread 1 side of each radish slice with butter.
5. Place 2 radish slices atop watercress, buttered side down, overlapping slightly if necessary to fit.
6. Top with flowers or sprouts, if desired.
7. (Can be made 1 hour ahead.
8. Cover; let stand at room temperature.)
9. *Available at Italian markets and some specialty foods stores.

unsalted butter, ficelle, salt, watermelon radishes, flowers

Taken from www.epicurious.com/recipes/food/views/sliced-radishes-and-watercress-on-buttered-ficelle-109364 (may not work)