Name: Sliced Radishes and Watercress on Buttered Ficelle
Yield: Makes 18
Ingredients: 1/4 cup unsalted butter, room temperature; 18 thin diagonal slices ficelle or other narrow baguette; Fleur de sel (fine French sea salt); 1 small bunch watercress, trimmed; 4 watermelon radishes or other large radishes, very thinly sliced; Edible flowers or daikon radish sprouts* (optional)

Ficelle, a slender demi-baguette available mostly from artisanal bakeries, makes elegant slices, but any narrow French baguette will work. For added indulgence, use a European-style butter such as Plugrá or Insigny St.-Mère. What to drink: Brut Champagne (or sparkling wine) sets a festive tone and can be poured throughout the meal.

Recipe information

Yield
Makes 18

Ingredients

1/4 cup unsalted butter, room temperature

18 thin diagonal slices ficelle or other narrow baguette

Fleur de sel (fine French sea salt)

1 small bunch watercress, trimmed

4 watermelon radishes or other large radishes, very thinly sliced

Edible flowers or daikon radish sprouts* (optional)

Preparation

Step 1
Spread some butter over bread slices. Sprinkle with fleur de sel. Top each bread slice with 2 watercress sprigs. Spread 1 side of each radish slice with butter. Place 2 radish slices atop watercress, buttered side down, overlapping slightly if necessary to fit. Top with flowers or sprouts, if desired. (Can be made 1 hour ahead. Cover; let stand at room temperature.)
Step 2
*Available at Italian markets and some specialty foods stores.

TagsToast Sandwich Radish Root Vegetable Vegetable Watercress Leafy Greens Sprout Side Dinner Lunch Nut Free Vegetarian 5 Ingredients or Fewer No-Cook Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes