Inspired by Martha Stewart
Radish Tartines With Bagna Cauda Butter
2 garlic cloves, smashed
1/4 teaspoon sea salt
1/2 tablespoon anchovy paste or 6 anchovy fillets
1 tablespoon good quality extra-virgin olive oil
4 ounces unsalted butter, room temperature
1 loaf fresh Italian batard, sliced to your desired thickness
2 to 3 bunches radishes, washed well and stemmed, then sliced to your desired thickness
3 stalks Spring onions, light green parts only, finely chopped (if unavailable, substitute thinly-sliced scallions)
Flaky sea salt, such as fleur de sel or pink salt, for sprinkling
- In a food processor, combine garlic, sea salt, and anchovy; pulse until a paste forms. Add in olive oil and butter. Process until fluffy, smooth, and well-incorporated, about 30 seconds.
- Spread liberally on slices of bread, making sure to cover every corner. (Each slice will take approximately 1 tablespoon of bagna cauda butter.)
- Arrange radish slices artfully on top, and sprinkle spring onions on radish slices. Top with fleur de sel flakes.
Makes about 8 tartines.