Sliced Radishes And Watercress On Buttered Ficelle
By á-170456
Ingredients
- 1/4 cup unsalted butter room temperature
- 18 thin diagonal slices ficelle or other narrow baguette
- Fleur de sel (fine French sea salt)
- 1 small bunch watercress trimmed
- 4 watermelon radishes very thinly sliced (or other large radishes)
- Edible flowers or daikon radish sprouts (optional) (available at farmers' markets specialty foods stores, and some super
Details
Servings 18
Preparation
Step 1
Spread some butter over bread slices. Sprinkle with fleur de sel. Top each bread slice with 2 watercress sprigs.
Spread 1 side of each radish slice with butter. Place 2 radish slices atop watercress, buttered-side down, overlapping slightly if necessary to fit. Top with flowers or sprouts, if desired. (Can be made 1 hour ahead. Cover; let stand at room temperature.)
This recipe yields 18 pieces.
What to drink: Brut Champagne (or sparkling wine) sets a festive tone and can be poured throughout the meal.
Market tip: Watermelon radishes have white skins but are magenta inside; look for them at farmers' markets. Easter egg radishes (which have a purple, red, or pink skin) or regular radishes can be used.
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