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Radish Canapes with Black-Olive Butter


Spread small radish canapes with a pungent olive butter.

  • Servings: 6

Source: Martha Stewart Living, July 2009


  • 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


  1. 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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