Watermelon Radishes With Anchovy Butter on Sliced Baguette
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.
Get the Recipe:
Watermelon Radishes With Anchovy Butter on Sliced Baguette
Ingredients
- 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
Instructions
- 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.
8 Comments on “Watermelon Radishes With Anchovy Butter on Sliced Baguette”
Girl, this is just simply stunning. I love the simple, fresh (and local!) ingredients and the ease and elegance of this dish! I need to go hunt for romanesco AND watermelon radishes this spring. You’ve totally inspired me!
Thanks so much, Justine!
I totally hope you find yourself some fun produce. They really add so much to a dish — especially when photographing!
We are clearly friends for a reason. We need to get some t-shirts printed up celebrating the produce section. Team Weird Produce. I friggin’ LOVE watermelon radishes, and I love how you’ve paired them so elegantly here with a simple but dynamic set of flavours. I think when you see something as pretty as this, it’s easy to underdo it a little on the flavour (slap some cream cheese on, call it a day), but you’ve really put together a great combination with the anchovy butter. I could see myself at a party and shamelessly forgoing all pretense of propriety while I inhale half a dozen of these bad boys.
Anchovies don’t scare me! Love that flavour. I have a couple of those watermelon radishes in my fridge right now. Must try! I’m with you on the exotic veggies. I love playing around with them!
These are so beautiful. I totally get your obsession with offbeat veggies – I just discovered purple cauliflower! I can image how good anchovy butter is, since I already like salted butter. What a great idea for Easter finger food.