The pungency of the herb and olive flavored butter pairs so well with the sweet heat in good radishes. I used the “Watermelon” variety on top of sliced baguette for a deliciously cool appetizer that is richly satisfying.
Radish and Herbed Olive-Butter Crostini
Print This Recipe Yield 6Source adapted from Martha Stewart LivingPublished
Ingredients
- 16 oil-cured black olives, pitted and finely chopped
- 2 scallions, finely chopped
- 3 tablespoon fresh mint, finely chopped
- 4 ounce (1 stick) unsalted butter, room temperature
- 1 pinch freshly cracked black pepper
- 1 baguette, sliced lengthwise and toasted
- 1 bunch radishes, thinly sliced and cut to fit baguette as needed, depending on their size
- 1 pinch good sea salt, to taste
Directions
In a small bowl mix together olives, scallions, mint, and butter. Season with a pinch of pepper. Spread olive-butter onto each baguette slice. Thinly layer radish slices on top of each buttered baguette half. Season with penty of good sea salt. Slice crosswise and serve.
Dark and stormys are the only mixed drink that I absolutely wholeheartedly adore!! All that ginger…mmm. Warms the soul.
My mom loves a good Dark n Stormy and she just so happens to be flying into town tomorrow. I think it’s a sign that I need to make this for her!
Dark and Stormy…oh, sounds like a prefect film noir drink! Cheers!
What a coincidence! Just last night I was thinking that I love a good Dark n’ Stormy, and that I should post a recipe for it to my site sometime soon. Don’t have to now, because you beat me to it!!! 🙂
Well, the more I read your posts and articles, Greg, the more I realize you are a man after my own heart. From rustic pastasciutte to classic cocktails, your site is always a pleasure to read. Salute!
That sounds perfectly spicy for the winter nights.