Recipes at Sound Food

Radish and Chive Tartine

One of my favorite spring food pairings is a simple open-faced sandwich of radishes and chives. Radishes may not yet be growing in your garden, but it's not too late to plant them, and they make for an easy crop to harvest. The last time I grew radishes, I planted them too close together, and as a result my crop was more slender than plump. But they still tasted delicious in this preparation!
This recipe answers the age-old question: what on earth am I going to do with all these radishes? And it also answers the other age-old question: what am I going to eat for lunch?
radish tartine
(I first ate this sandwich at a restaurant in Paris called Tartine. As a result, I always feel very French whenever I prepare it in my home.)

Serves 2

1 baguette, good quality bread
butter at room temperature, preferably PluGra, or European-style butter, unsalted
sea salt
1 bunch of radishes, washed, topped, and slivered.
1 handful of chives, washed, and minced.
Freshly ground black pepper

Preheat oven to 400 degrees F.
Slice the baguette in half, then slice each half lengthwise. You should now have four fairly long pieces of baguette, and each piece will have one side that exposes the soft center of the bread. Place the sliced baguette on a large cookie sheet pan with the soft side up and toast for 5-10 minutes until warm and just barely golden (not toasted).

Butter the bread. Sprinkle each baguette slice with the slivered radishes. Salt and pepper the slices. Sprinkle with minced chives.


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