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.
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Servings: 16
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.
Notes
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.