A Simple, Elegant Appetizer

Sometimes it is the simple preparations that make the biggest impression on clients and guests, especially when you highlight fresh ingredients.

Last summer, I was catering an event for a French-American school family, and my clients requested this appetizer. Ever since then, I have tried to work it into menus for other clients.

It tastes best when made with garden-fresh French radishes, which have a little spicy-hot bite to them. Other varieties that work well are “Easter egg” and traditional radishes.

Recently I made these for an event, and to make them a little different, I put a pinch of truffle salt on top of each one. It was delicious!

Butter Radishes
Serves 8 as an appetizer
1 bunch fresh French radishes
Good-quality European-style butter
Fleur de sel or truffle salt

Wash and scrub radishes, then cut off the tops and tails and slice them about ¼-inch thick. Arrange slices about 2 inches apart on your serving platter to enable guests to easily  pick up each hors d’oeuvre. (You can make them without the salt about 30 minutes prior to serving on a cookie sheet and transfer them to your serving platter—and add the salt—just before serving.)

Soften the butter to room temperature. (I leave my butter out overnight or on the counter for a few hours to let it reach the right temperature.) Put butter into a pastry bag with a star tip, and squeeze out about ¼ of a teaspoon onto each radish slice. Then top with a small pinch of fleur de sel or truffle salt.