Open Faced Radish Sandwiches on Toast

Open Faced Radish Sandwich

Thinly sliced radishes, whipped citrus butter, shallots, capers and minced herbs on toasted whole-grain bread

Preparation time: 20 minutes
Yield: 8 servings


For the Whipped Citrus Butter

8 Tbl butter, softened

Zest of ½ lemon

Zest of ¼ orange

½ tsp salt

¼ tsp freshly ground pepper

For the Sandwiches

8 slices Westphalian bread OR very thinly sliced pumpernickel bread, toasted, cooled

1 bunch radishes, trimmed, rinsed, very thinly sliced

1 shallot, peeled, very thinly sliced

1 Tbl capers, drained, minced

1 Tbl minced parsley

½ tsp minced tarragon

1 tsp coarse salt

1 tsp freshly ground pepper


Place butter, lemon zest, orange zest, salt and pepper in the bowl of an electric mixer fitted with the whip attachment. Beat on high speed until very light and fluffy, scraping down the sides of the bowl twice during mixing, about 5 minutes. Transfer to small bowl, hold at room temperature.

Spread 1 tablespoon of the butter mixture atop a piece of toasted bread. Place radish slices on top of butter mixture, slightly overlapping them like shingles. Repeat with remaining bread and radishes.

Garnish with shallots, capers, parsley, tarragon, salt and pepper, dividing evenly among the toasts. Serve at once.

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