It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle. This recipe first ran with the Saveur.com story Perfect Pairs: Two-Ingredient Sandwiches »
EnlargeCredit: Helen Rosner
MAKES 2 OPEN-FACED SANDWICHES
2 tsp. unsalted cultured butter, like Plugra ¼ tsp. sea salt 2 slices baguette, cut on the bias 2 large radishes, sliced into ⅛" rounds Fresh ground black pepper
In a small bowl, blend together butter and salt using a small spatula until butter is soft and airy. Spread baguette slices with butter, arrange radish slices on top, and finish with a grind or two of pepper.