Radish Crostini with Brown Butter
Indulge in the simple elegance of Radish Crostini with Brown Butter, a delightful appetizer that perfectly balances the nutty richness of browned butter with the fresh, peppery bite of thinly sliced radishes. This sophisticated yet easy-to-make dish is ideal for entertaining, offering a beautiful presentation and a burst of flavor in every bite. Whether you’re hosting a dinner party or looking for a unique snack, these crostini are sure to impress.
Ingredients
- 12 small red radishes, sliced very thin (preferably on a mandoline)
- ½ cup unsalted butter (if using salted butter, reduce salt in step 3)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 baguette, sliced into 1" pieces
- Flaky salt such as Maldon, for serving
- Fresh chives, chopped for serving
- ¼ lemon, for serving
- 1 tablespoon olive oil (for toasting the baguette)
- Optional: a clove of garlic, halved (for rubbing on the toasted baguette)
Instructions
- Create an ice bath by filling a large bowl halfway with ice water, then fit a medium bowl inside the large bowl. Make sure to keep the inner bowl completely dry.
- In a small saucepan over medium heat, melt the butter. Reduce heat to medium-low and continue to cook, stirring frequently, until the butter smells nutty and the milk solids start to turn golden brown, about 5 minutes.
- Carefully transfer the butter to the prepared medium bowl, add the salt, and whisk constantly until the butter has a thick whipped texture and has lightened in color, about 3 minutes.
- Preheat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Toast in the oven for about 10 minutes, flipping halfway through, until golden and crisp. If desired, rub the toasted slices with a cut clove of garlic for extra flavor.
- Spread a generous amount of brown butter onto each piece of toasted baguette. Season with freshly ground black pepper. Top with radish slices, a sprinkle of flaky sea salt, fresh chives, and a squeeze of lemon juice.
- Arrange the crostini on a serving platter and enjoy immediately.
Notes
Mandoline Safety: When slicing radishes on a mandoline, always use the safety guard to protect your fingers. If you don’t have a mandoline, a sharp knife will work; just aim for the thinnest slices possible.
Mastering Brown Butter: Keep a close eye on the butter as it browns. It can go from perfectly nutty to burnt very quickly. The key is to cook it on medium-low heat and stir frequently.
