2slices artisanal bread (for open faced sandwiches)
2tbspsalted butter like Kerrygold or Plugra
3large radishes (4-5 ounces)cleaned, trimmed and sliced thin
Flaky finishing salt to tastelike Maldon, Fleur de Sel
Ground black pepper to taste
Instructions
Lightly toast the bread until light golden brown.
Spread the butter over the warm bread. Arrange sliced radishes evenly over the bread.
Sprinkle with a pinch of finishing salt and pepper to taste.
Notes
Variations: you can mix in some chopped chives, tarragon or other herbs you like to the butter. You can top the radishes with some arugula, frisee or watercress for a nice, green peppery punch.