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.

Watermelon Radishes With Anchovy Butter on Sliced Baguette | Killing Thyme Watermelon Radishes With Anchovy Butter on Sliced Baguette | Killing Thyme

Watermelon Radishes With Anchovy Butter on Sliced Baguette | Killing Thyme

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Get the Recipe:

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.