Bastille Day: Sliced Baguette with Radishes and Anchovy Butter
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In honor of Bastille Day today, I decided to make 2 French dishes. This one is a great appetizer, and a combination that I’ve wanted to try out for a while now. I used anchovy paste instead of whole anchovies, and soy butter instead of regular (I know, not very French…but I wanted to be nice to my lactose-intolerant husband!) and it turned out wonderful! I used radishes that I picked up at the Farmers’ Market yesterday, and they were nice and spicy. This would be an elegant appetizer to serve at a dinner party as well!
Sliced Baguette with Radishes and Anchovy Butter
Bon Appétit April 2011
yield: Makes 16 servings
active time: 25 minutes
total time: 25 minutes
The anchovy butter would also be terrific on steak or steamed green beans.
1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 anchovy fillets, finely chopped
2 tablespoons chopped fresh chives
Coarse kosher salt
16 1/2-inch-thick diagonal slices baguette
10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
Additional chopped fresh chives (for garnish)
Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
