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Recipe For Radish Tartines With Bagna Cauda Butter 2011-04-06 13:05:13

Radish Tartines With Bagna Cauda Butter

Radish Tartines With Bagna Cauda Butter

Inspired by Martha Stewart

Recipe For Radish Tartines With Bagna Cauda Butter 2011-04-06 13:05:13

Ingredients

  1. 2 garlic cloves, smashed
    1/4 teaspoon sea salt
    1/2 tablespoon anchovy paste or 6 anchovy fillets
    1 tablespoon good quality extra-virgin olive oil
    4 ounces unsalted butter, room temperature
    1 loaf fresh Italian batard, sliced to your desired thickness
    2 to 3 bunches radishes, washed well and stemmed, then sliced to your desired thickness
    3 stalks Spring onions, light green parts only, finely chopped (if unavailable, substitute thinly-sliced scallions)
    Flaky sea salt, such as fleur de sel or pink salt, for sprinkling

Directions

  1. In a food processor, combine garlic, sea salt, and anchovy; pulse until a paste forms. Add in olive oil and butter. Process until fluffy, smooth, and well-incorporated, about 30 seconds.
  2. Spread liberally on slices of bread, making sure to cover every corner. (Each slice will take approximately 1 tablespoon of bagna cauda butter.)
  3. Arrange radish slices artfully on top, and sprinkle spring onions on radish slices. Top with fleur de sel flakes.

Makes about 8 tartines.

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