Open-Face Butter and Radish Sandwiches
- 2 1/2 bunches radishes, trimmed
- Unsalted butter, room temperature
- 20 1/4-inch-thick diagonal slices baguette
- Maldon sea salt or coarse kosher salt
- Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours.
- Drain radishes and slice thinly.
- Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt.
- Arrange radish slices atop buttered baguette slices and serve.
bunches, butter, baguette, salt
Taken from www.epicurious.com/recipes/food/views/open-face-butter-and-radish-sandwiches-241634 (may not work)