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Radish Butter on Toasted Baguette


This compound butter packed with crunchy, peppery grated radishes is delicious spread on toasted baguette in this appetizer reminiscent of the classic French snack.

  • Servings: 4

Photography: ANNA WILLIAMS

Source: Martha Stewart Living, April 2002


  • 8 medium radishes (about 1 bunch), cleaned, root ends trimmed
  • 6 tablespoons unsalted butter, room temperature
  • One 8-ounce baguette
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.

  2. Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

Cook's Notes

The radish butter would be equally delicious with brown bread or spread on crisp spears of Belgian endive for a light hors d'oeuvre. Radishes can be soaked in cold water for several hours for added crispness, if desired.

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