Amazing Radishes

PASSIONS | by JEAN GALTON

I DON’T THINK I HAD EVER PAID MUCH ATTENTION TO RADISHES before I went to cooking school. Of course I’d eaten them, the ones that were thinly sliced and then forgotten on the bottom of the salad bowl. But in a cooking lesson on crudités, we slathered crusty slices of bread with good butter and topped it with paper thin radish slices. And just before we ate them, we sprinkled the radishes with coarse sea salt. The combination was truly astounding, the combination of textures and flavors transforming. I never looked at a radish the same way again.

SOURCE: iSTOCKPHOTO.COM

Radish Crostini
Makes 8 slices (serves 4)

2 (or more) tablespoons European-style butter
8 thin slices crusty French or Italian bread
2 radishes, thinly sliced
Coarse sea salt

Spread the butter on the bread slices, dividing evenly. Cover with the radishes (this can be done up to an hour ahead, just cover with a towel). Just before serving, sprinkle liberally with salt and serve.