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Radish Butter on Toasted Baguette

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.

  • Servings: 4
Radish Butter on Toasted Baguette

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.

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