Radish Tea Sandwiches
I remember the first bunch of radishes I ever purchased. It was in 2001 and Justin and I were going to make Thai food for some family members.
I used some of the radishes for a salad, but didn’t know what to do with the rest, so I pickled them. (I’ll provide the pickled radish recipe tomorrow.)
As members of a CSA, we receive regular batches of radishes and I’m still learning how to like them. This week, I tried a delicious recipe I thought you may enjoy. It’s very very easy.
Radish-Chive Tea Sandwiches with Sesame and Ginger
1/4 C. butter, room temperature
3 T. minced chives, divided
1 T. toasted sesame seeds (I use brown, unhulled sesame seeds.)
3/4 t. grated peeled fresh ginger
1/4 t. Asian (dark) sesame oil
16 1/4-inch baguette slices (I use a multigrain variety.)
10 radishes, thinly sliced.
fleur de sel or sel gris (gray salt), optional
Mix butter, 2 T. chives, sesame seeds, ginger, and oil in a small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.