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Epicurious

Sliced Radishes and Watercress on Buttered Ficelle

3.8

(2)

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.

Recipe information

  • Yield

    Makes 18

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)

Preparation

  1. Step 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. Step 2

    *Available at Italian markets and some specialty foods stores.

TagsToastSandwichRadishRoot VegetableVegetableWatercressLeafy GreensSproutSideDinnerLunchNut FreeVegetarian5 Ingredients or FewerNo-CookBon Appétit
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