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Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015

Source:  Bon Appetit

Sometimes the best way to highlight a vegetable is with an extremely simple preparation -- let it be the star!  As always when you're using so few ingredients, use the best quality that you are able.

2 1/2 bunches radishes
Unsalted butter at room temperature
20 1/4" thick diagonal slices baguette
Maldon sea salt or course kosher salt

Place radishes in medium bowl of ice water and chill at least 30 minutes (no longer than two hours).  Drain radishes and slice thinly.

Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt.  Arrange radish slices atop buttered baguette slices and serve.

Yields10 servings. 

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