Name: Antibes Radish Toast
Yield: 2
Ingredients: 2 slices of toast, preferably sourdough or rye; Butter (my favorite is a flavorful one like a beurre de baratte); 2-3 radishes, chilled, thinly and evenly sliced; Sel d'Antibes

Radishes are plentiful this time of year and I always have a bunch in my fridge for quick snacks like this, salads, and to cook with. Sel d'Antibes tempers their heat and perfectly complements the butter and bread. It's my ode to the open-faced German sandwiches of my childhood.

Antibes Radish Toast

Author: Christian Leue
Servings: 2
Category: Snack

Ingredients

2 slices of toast, preferably sourdough or rye
Butter (my favorite is a flavorful one like a beurre de baratte)
2-3 radishes, chilled, thinly and evenly sliced
Sel d'Antibes

Directions

Spread a generous layer of butter over the warm toast and let it soften and melt a bit.
Layer the radishes over the butter in a fish scale pattern and sprinkle with as much Sel d'Antibes as you prefer.
Wait for a minute or two, the salt will pull some of the moisture to the surface of the radishes and make them even more refreshing.