Radish Tartines with Olive Butter
Inspired by the favorite French combination of radishes, butter and salt, we created these open-faced sandwiches known as tartines. Toasted bread is slathered with a blend of butter and diced olives, then topped with Easter egg and watermelon radishes for a pop of color. We like to use European-style butter, which is churned longer to achieve a higher percentage of butterfat, resulting in a creamier texture and richer flavor.
Ingredients
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted European-style butter, at room temperature
- 1/2 cup (2 oz./60 g) oil-cured black olives or Castelvetrano olives, pitted and diced
- Flaky sea salt
- 4 slices country-style bread, each 1/4 inch (6 mm) thick, toasted
- 1 bunch Easter egg radishes, trimmed and thinly sliced
- 2 small watermelon radishes, trimmed and thinly sliced
- Fresh mint leaves for garnish
Directions
In a small bowl, stir and mash together the butter and olives together until throughly combined. If using Castelvetrano olives, season the butter mixture to taste with salt.
Spread a generous amount of the butter on the toasted bread slices, then arrange the radish slices on top. Sprinkle with sea salt, garnish with mint leaves and serve immediately. Serves 4.
Williams Sonoma Test Kitchen