I have a very deep appreciation for offbeat fruits and veggies, and when I say “deep appreciation”, I obviously mean obsession. Let’s just get that out of the way now.
Example: Last month, when I found romanesco in the produce section at Whole Foods, I gasped so dramatically that the chap in front of me turned around to see if I was alright. (I’m fine, I’m fine, really!) On top of that, I had two different dreams about cucamelons. TWO.
Some women dream of shoes; I dream of rad looking vegetables.
Needless to say, I was overjoyed to find some watermelon radishes kicking around the market a few weeks ago. As you can see, watermelon radishes are a unicorn of a veg with their splashy fuchsia center. The exterior of the fruit is pretty uninspiring, so if someone unfamiliar with the beauty of a watermelon radish ever buys one accidentally, they’re in for a pleasant surprise.
These bad boys were from Asheville, NC! So, *kind of* local, and extremely crisp + delicious. I didn’t want to just toss them into a salad, though. I wanted them to SHINE!
A few years ago we had friends bring a sliced baguette over. They slathered each slice with anchovy butter, and then topped them with thinly sliced radishes. It was mouth-watering, and when that memory popped into my head, I knew I had to make that.
Also, please don’t let the mention of anchovies frighten you. You can totally use capers instead of anchovies for a still-salty but less-fishy butter infusion. Capers are my go-to sub-in for anchovies, like in my vegetarian caesar salad dressing, and they work like a flippin’ charm.
These radishes, though. So pretty. It’s a shame we must destroy them with our chompers.
Please let me know if you make this recipe! Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Watermelon Radishes With Anchovy Butter on Sliced Baguette
Crisp slices of watermelon radishes top slices of baguette slathered with a salty anchovy butter, and it's the best thing ever.
- 1/2 cup butter at room temperature
- 4 anchovy fillets minced
- (If don't like anchovies, see notes)
- 2 TBSP chopped fresh chives
- Cracked black pepper and coarse kosher salt, to taste
- 1-2 watermelon radishes thinly sliced with mandolin, and cut into halves or quarters for topping
- 1 fresh baguette sliced diagonally into 16 1/2-inch thick slices
- More chopped fresh chives for garnish optional
In a medium-sized bowl, thoroughly mix the butter, minced anchovy fillets, and 2 tablespoons chives. You can add another minced anchovy fillet to taste, if needed.
Season with salt and freshly ground black pepper.
Spread anchovy butter over one side of each baguette slice.
Top each baguette slice with radish slices, overlapping slightly to cover bread.
Garnish with additional chopped chives, and serve.
If you don't like anchovies you can substitute them for 1 TBSP of capers, drained. Once you thoroughly mix the butter with the capers, taste and add more capers (or some brine) until you reach desired level of saltiness/briny-ness.