Radishes…I love them raw..they are peppery and crunchy and have that “bite”.
Some of us don’t appreciate that bite…and for them there is good news…if you roast radishes, they become sweet and juicy.
Tartine…essentially a slice of toasted bread with a smear of something and then a topping of something else. Complicated, right?
In an effort to elevate the radish – at least in the eyes of Americans – I’ve created Radish Tartine Two Ways. Give it a try and let me know what you think.
- Baguette, sliced
- 1 stick unsalted butter, room temperature
- 2 oz prosciutto, chopped
- Zest of 1 lemon
- ¼ tsp white pepper
- 11 oz radishes, separated
- 1 ½ tbsp olive oil
- Black pepper
- Sea salt
- Heat oven to 400.
- Place baguette slices on a sheet pan and toast in the oven for 5 minutes.
- Combine the butter, prosciutto, lemon zest and pepper in a food processor and blitz until combined. A few strokes with a spatula to thoroughly mix might be needed.
- Put the Prosciutto Lemon butter in a dish for serving.
- Take 11 oz of the radishes, trim off the tops and then halve them. Mix with the olive oil and a grinding of pepper. Toss onto the sheet pan and roast for 20 minutes.
- Take the remaining radishes and thinly slice them (2mm) and set as in a dish for serving.
- When done, slice the roasted radishes and put in a dish for serving.
- To serve, spread some of the flavored butter onto the baguette slices, then top with raw or roasted radishes and a sprinkle of sea salt.