Open-Faced Radish Sandwich Appetizer
Radishes are crispy, have a bit of zing to them, and go well with a little salt, making them a perfect appetizer.
Finger food radish sandwiches are simple to whip up and create a nice presentation on a cutting board or platter. When I serve them, I enjoy seeing how my guests are surprisingly pleased with the taste of these mini sandwiches.
Radish Sandwich Appetizer
1/2 stick salted or unsalted butter
.5 ml (1/8 tsp) fresh lemon juice
15 ml (1 tbsp) mixture of fresh chives and parsley, (diced or cut with herb scissors)
Dash of garlic salt
Dash of pepper
2 to 4 whole fresh radishes, washed and trimmed
Step 1: Place the butter in a medium bowl so it becomes just soft enough to stir but not so soft that it discolours.
Step 2: When the butter is soft, stir in lemon juice, herbs, garlic salt, and pepper. Add enough garlic salt so the butter has a slight but noticeably salty taste, as this is the secret to making the flavours come together.
Step 3: Slice radishes very thinly. Cut 4 to 6 slices from the baguette, 5 mm (1/4-inch) wide.
Step 4: Spread the sliced bread with a generous amount of butter. Top with a single layer of radish slices.
Variations: Substitute radishes with thinly sliced onions. Any leftover herbal butter goes great on cooked vegetables or spread on the remaining French baguette and then slightly grilled or oven-roasted.
Did You Know? Appetizers are meant to stimulate the digestive juices by being salty or spicy. They whet the appetite. That is the reason behind the popularity of a small green salad with a slightly salty dressing served prior to the main meal in many restaurants.
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