Salty, pepper-y, buttery, with the refreshing crunch of radish, this tartine is perfect for spring. Traditionally called “Tartine Radis-Beurre”, this French classic relies on using the highest quality ingredients for maximum flavor of otherwise simple foods.
- French baguette or other artisan bread
- High-quality butter, softened
- Fleur de Sal or other coarse sea salt
- Freshly cracked pepper
- Slice baguette into approximately 1/4″ slices. Toasting is optional – I find this tartine is best when the bread is not toasted, but if you’re looking for some warmth or extra crunch, feel free to try toasting.
- Spread a generous portion of butter onto each slice of baguette. The butter shouldn’t be melting entirely into the bread. You really want to taste the butter in each bite (I didn’t say this was a health food!).
- Thinly slice radishes into at least 1/8″ thick slices. You want them to be thick enough to have a satisfying crunch. If they’re too thin, they’re kind of disappear into the butter.
- Sprinkle on fleur de sal or other coarse sea salt and freshly cracked black pepper.
- Serve with a chilled French rosé!
Choose the highest quality ingredients possible! Tartine Radis-Beurre is all about highlighting these simple, springtime ingredients in their natural form.
Keywords: Tartine Radis-Beurre, radish and butter, french, southern france, french wine, french rose, rose wine, spring, seasonal, spring recipe, vegetarian appetizer, vegetarian wine pairing, radishes, pink food, french baguette, crostini, tartine, spring appetizer