The nutty brown butter balances well with the peppery radish in this appetizer, which makes a great addition to any seasonal gathering.
Ingredients
- Ice water
- 10–12 small red radishes, sliced thinly
- ½ cup (1 stick) unsalted butter
- ½ teaspoon kosher salt
- 1 artisan sourdough baguette, sliced on bias into ½-inch pieces
- Olive oil, for toasting
- Freshly ground black pepper
- Fresh thyme leaves, or microgreens
- ½ lemon, cut in wedges, for juice
- Flaky sea salt, for serving
Instructions
Preheat oven to 400°F and line two baking sheets with parchment paper.
Half-fill a medium bowl with ice water and slice radishes into the cold water. Set aside.
In a small saucepan over medium heat, melt butter. Reduce heat to medium-low and continue to cook, stirring frequently, until butter smells nutty and the bits of milk solids turn golden, about 5 minutes.
Transfer butter to a medium bowl, add salt and allow to cool slightly. Then, with a wire whisk or handheld electric mixer, whisk constantly until butter has a thick whipped texture and has lightened in color, about 3 minutes.
Place sliced baguette slices in a single layer on baking sheets and brush both sides lightly with olive oil. Bake for 10 minutes, until golden and fully toasted. Allow to cool.
Spread a generous amount of brown butter onto each piece of toasted baguette and season with fresh black pepper.
Blot radishes with a paper towel to dry, then top toasts with a layer of sliced radishes, thyme leaves or microgreens; top with flaky sea salt and a squeeze of lemon.
