Sliced Radishes and Watercress on Buttered Ficelle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ficelle, a slender demi-baguette available mostly from artisanal bakeries, makes elegant slices, but any narrow French baguette will work. For added indulgence, use a European-style butter such as Plugrá or Insigny St.-Mère. What to drink: Brut Champagne (or sparkling wine) sets a festive tone and can be poured throughout the meal. Ingredients:
1/4 cup unsalted butter, room temperature |
18 thin diagonal slices ficelle or other narrow baguette |
fleur de sel (fine french sea salt) |
1 small bunch watercress, trimmed |
4 watermelon radishes or other large radishes, very thinly sliced |
edible flowers or daikon radish sprouts* (optional) |
Directions:
1. Spread some butter over bread slices. Sprinkle with fleur de sel. Top each bread slice with 2 watercress sprigs. Spread 1 side of each radish slice with butter. Place 2 radish slices atop watercress, buttered side down, overlapping slightly if necessary to fit. Top with flowers or sprouts, if desired. (Can be made 1 hour ahead. Cover; let stand at room temperature.)
2. *Available at Italian markets and some specialty foods stores.
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