Back of Perfectly Seasonal: Radish Tartines With Bagna Cauda Butter When it comes to preparing Spring produce, my favorite executions are always the simplest ones. I love snacking on raw vegetables with a bagna cauda sauce of anchovies, garlic, and olive oil, and my favorite French snack is fresh bread slathered with good-quality salted butter, then topped with radish slices. Why, I wondered, can't I combine the two? So I did. The result is something akin to a Spring garlic bread. It's soft in the middle and crusty around the edges, with a little pepper from the radish slices, a lot of bite from fresh garlic and Spring onions, and a certain je nais sais quoi, thanks to the anchovies. I like to slice the bread and vegetables thinly for a delicate bite, or on the thicker side when I'm in the mood for something a bit more rustic. For a Spring snack that's all elegance and simplicity, keep reading. Radish Tartines With Bagna Cauda Butter Inspired by Martha Stewart Ingredients2 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 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. Spread liberally on slices of bread, making sure to cover every corner. (Each slice will take approximately 1 tablespoon of bagna cauda butter.) Arrange radish slices artfully on top, and sprinkle spring onions on radish slices. Top with fleur de sel flakes. Makes about 8 tartines. Information Category Other, Snacks View 5 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Comments Michele-Foley 5 years I love radishes with sea salt, too. So darn good! Nancy-Einhart 5 years How lovely to look at! Susannah-Chen 6 years EricaJane, how exciting that you joined a co-op! Here are a few suggestions. EricaJane 6 years rhonyc, i just joined a farm co-op and will be getting radishes in my next bushel.. can you give me some other suggestions on how to use them? I think I've only ever had them in salads.. rhonyc 6 years i am a radish ADDICT! i have all of the ingredients in my kitchen right now. *singing* 'guess what i'm having for dinnerrrrr!' :-) TiVo 6 years Mmm... interesting. Last Easter I made a bowl of shredded chicken with an avocado&milk sauce that we put on hearty bread slices (open-face) topped with sliced radishes. I never knew I like radishes so much- I want to use them more! katialoves 6 years thats so cool. wonder what it tastes like! Food 6 years I think it would be good topped with other spring vegetables, too. Next time I'll try topping it with steamed asparagus cut on the bias, egg slices, and sprinkled chopped chervil. fuzzles 6 years This just sings spring! I do a slightly different version--a nice baguette with cold butter and thin slices of cuke and radishes, sprinkled with course sea salt. :drool: I'll be trying your version soon! lauren 6 years Yum! SO simple and I am betting just simply delicious!