Less a recipe than a blueprint, this is a simple, colorful, do-it-yourself snack to pick at with cocktails.

It’s a bit of a misnomer ““ you’re not putting butter on the radishes, you’re putting it on the baguette toasts. The crunchy, bright radishes are resting comfortably on a bed of sea salt, a few flakes of which stick to the cute, two-bite veggies as you pop ’em in your mouth. Temper the pungency with a yummy buttered baguette slice, and you’ve got a light, satisfying, pretty accompaniment to a nice glass of chardonnay.

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