16 oil-cured black olives, pitted and finely chopped
2 scallions, finely chopped
3 tablespoons finely chopped fresh mint
4 ounces (1 stick) unsalted butter, softened
Freshly ground pepper
1 baguette, thinly sliced crosswise and toasted
4 red radishes
Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.
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