Traditional recipes

Sliced Baguette with Radishes and Anchovy Butter Recipe

Sliced Baguette with Radishes and Anchovy Butter Recipe

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 to 3 anchovy fillets, finely chopped
  • 2 tablespoons chopped fresh chives
  • 16 1/2-inch-thick diagonal slices baguette
  • 10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
  • Additional chopped fresh chives (for garnish)

Recipe Preparation

  • Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

Nutritional Content

One serving contains (Analysis includes 1 baguette with Radishes and Anchovy Butter): Calories (kcal) 88.9 %Calories From Fat 60.0 Fat (g) 5.9 Saturated Fat (g) 3.5 Cholesterol (mg) 15.5 Carbohydrates (g) 7.2 Dietary Fiber (g) 0.4 Total Sugars (g) 0.4 Net Carbs (g) 6.8 Protein (g) 1.3 Sodium (mg) 91.0Reviews Section

The French Breakfast Radishes in your YKG Vegetable Box are the classic, mild radishes we think of when we get excited about the first ingredients of spring. They are delicious eaten whole as part of a crudite platter (think bagna cauda or grand aioli!), sliced raw into salads, or roasted like the root vegetables that we often forget they are. Don’t forget to use their tops, either as a salad green on their own or mixed into the preparation you make with the roots. The tops wilt quickly, so you often don’t find them in a useable state unless you get them direct from the farm. To keep these fresh longer, keep these in a zip-top plastic bag with a damp paper towel inside.

Roasted Radish & Anchovy Toast

The most simple way we enjoy breakfast radishes is washed right out of the ground with sweet butter and flakey salt. This recipe incorporates those seminal flavors and just elevates the experience a little. These make a great appetizer as a crostini/canape or could be made into a lunch tartine with the addition of a side salad. Therefore this is not an exact recipe, but a road map to make the dish the way you want to enjoy it. This is delicious with some shaved Finocchiona salami added on top with the anchovies!

Ingredients

French Breakfast radishes, washed, tops removed and reserved

Your favorite bread… baguette, rustic grain bread, or sourdough would be great

Boquerones (marinated Spanish anchovies)

Instructions

Preheat your oven to 450F. Heat a baking sheet in the oven. Wash the radishes, separate the leaves and spin them dry and set aside. Pat the roots dry and cut them in half. Toss the roots with a little olive oil just to coat and season lightly with salt (remember the anchovies and butter have salt). Carefully remove the pan from the oven and add the radishes. They should sizzle when they hit the pan. Roast the radishes for 5-8 minutes until just tender and well browned… they may take longer depending on the amount you’re roasting, and take care not to overload your pan or the radishes will steam instead of roast. They should be in a single layer with some space between them. Once cooked, remove and allow to cool. These are great served at room temperature. Meanwhile, slice your bread about ½ inch thick and toast in the oven on a baking sheet until it is a little crispy on the outside and soft in the middle, around 5 minutes. Allow to cool slightly, then spread the toast generously with salted butter. Cover the butter with the radishes, then drape some boquerones across the top. Put the leaves in a bowl and grate some lemon zest on them. Cut the lemon and squeeze some juice and drizzle olive oil over the leaves. Season lightly with salt and toss the salad, then place a nest of leaves atop the toast.


50 Easy Toast Toppers

Find 50 ideas for quick and easy toast toppers from Food Network Magazine.

Related To:

Recipes courtesy Food Network Magazine

Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.

Step 2: Brush each slice with olive oil or melted butter.

Step 3: Place the rounds on baking sheets and bake at 350 degrees until crisp throughout and lightly golden around the edges, about 15 minutes.

1. Spread with goat cheese top with finely chopped canned beets, an orange segment and fresh mint.

2. Spread with fig jam top with gorgonzola cheese and prosciutto.

3. Spread with fig jam top with goat cheese and chopped walnuts.

4. Spread with butter top with thinly sliced bread-and-butter pickles.

5. Spread with hummus top with olive tapenade.

Toast with Figs and Honey

6. Top with sliced figs drizzle with honey sprinkle with sea salt.

Toast Toppers

Photo by: Marko Metzinger ©Copyright Hearst Commmunications Inc., 2008

Marko Metzinger, Copyright Hearst Commmunications Inc., 2008

7. Mash avocado with salt and lime juice spread on toasts top with shrimp.

8. Spread with ricotta cheese top with chopped roasted red peppers sprinkle with salt and pepper.

9. Rub with a garlic clove top with sliced plum tomatoes sprinkle with sea salt.

10. Spread with butter top with thinly sliced radishes sprinkle with sea salt.

11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt spread on toasts.

12. Spread with gorgonzola cheese top with sliced pears.

13. Top with chopped grapes and wrap with prosciutto.

14. Top with pesto and shaved Parmesan cheese.

15. Top with pesto, crumbled bacon and chopped tomatoes.

Toast with Pesto and Sundried Tomatoes

16. Top with pesto and chopped sun-dried tomatoes.

17. Spread with mashed avocado top with crumbled bacon and sprouts.

18. Spread with ricotta cheese drizzle with olive oil add a dash of salt and pepper.

19. Brush with olive oil add a thin slice of manchego cheese top with chorizo.

20. Chop rotisserie chicken meat and toss with barbecue sauce spoon onto toasts top with chopped pickles.

21. Combine mayonnaise with wasabi paste spread on toasts top with lump crab meat.

22. Combine mayonnaise and wasabi paste toss finely chopped sushi-grade tuna with sesame oil spread wasabi mayo on toasts top with tuna.

23. Whip cream cheese with chopped dill spread on toasts top with thinly sliced smoked salmon.

Toast Toppers

Photo by: Marko Metzinger ©Copyright Hearst Commmunications Inc., 2008

Marko Metzinger, Copyright Hearst Commmunications Inc., 2008

24. Spread with Taleggio cheese top with candied pecans or walnuts.

25. Spread with apple butter top with crumbled blue cheese and chopped fresh sage.

26. Saute finely chopped mushrooms in butter and season with salt and thyme spread on toasts top with shaved Parmesan cheese.

27. Saute thinly sliced onions in butter until caramelized spread toasts with Brie cheese top with apple slices and caramelized onions.

28. Top with thinly sliced apples and grated cheddar cheese broil until melted.

29. Spread with butter top with thinly sliced ham and a cornichon slice.

30. Spread with cranberry sauce top with thinly sliced turkey sprinkle with sea salt and pepper.

31. Saute thinly sliced fennel and golden raisins in olive oil until soft spoon onto toasts.

32. Combine cream cheese and chopped chipotle chiles in adobo sauce spread on toasts top with thinly sliced smoked turkey.

33. Top with fresh tomato pulp sprinkle with sea salt and fresh basil.

34. Combine refried beans with chopped green chiles spread on toasts top with pepper jack cheese and broil until melted.

35. Combine equal parts sour cream and cream cheese with horseradish spread on toasts top with thinly sliced roast beef.

36. Halve asparagus tips lengthwise steam until al dente and season with salt spread premade egg salad on toast top with an asparagus tip.

37. Wilt baby spinach and toss with crumbled bacon spoon onto toasts top with chopped hard-boiled eggs.

38. Toss finely chopped romaine with Caesar dressing and grated Parmesan cheese spoon onto toasts top with an anchovy.


Sliced Baguette with Radishes and Anchovy Butter Recipe - Recipes

Here's a little something that I served at my birthday back in April. I spotted the recipe in Anne Rosso's Flickr photostream, and knew immediately that it'd go down well with my family and friends. I was correct :) The recipe is originally from Bon Appétit (Sliced baguette with radishes and anchovy butter). If you like the umami-note* that a good oil-preserved anchovy lends, then I heartily recommend this - super-easy to make and it looks pretty elegant.

Crostini with radishes and anchovy butter
(Krõbesaiad anšoovisevõi ja krõmpsuvate redistega)
Source: Bon Appétit (April 2011)
Makes about 20 canapés

Anchovy butter:
100 g butter, at room temperature
2 to 3 anchovy fillets
2 Tbsp finely chopped fresh chives
sea salt flakes

Topping:
young radishes
fresh chives

If using ciabatta, then cut it into to and then into thin slices. If you're using baguette, just cut it into thin slices. Place the bread slices onto a baking sheet and bake in a 200 C/400 F oven for about 5 minutes. Turn the slices around and bake for another 5 minutes, until the bread slices are slightly golden on edges. Cool.

Meanwhile, make the anchovy butter. Chop the anchovy fillets finely, cut chives into very short lengths. Mix anchovy and chives into the softened butter, add some sea salt flakes for extra flavour.

Spread the anchovy butter onto bread slices, garnish with thinly slices radishes and fresh chive.

* Check out Melissa's early post on a topic of anchovy umami.


This salad from SheKnows pairs two great tastes – and textures – together for a great meal. The fluff of the quinoa is a nice companion to crispy French breakfast radishes, which is one of the more mild radishes, tossed with herbs and lemon.

Ingredients

1/2 cup quinoa, well rinsed

1/2 cup sliced French breakfast radishes

2 tablespoons basil, chiffonade

1 teaspoon fresh lemon juice

Cook the quinoa according to package directions and then place into a large bowl once cool.

Add the greens, radishes, basil, lemon zest, lemon juice and sea salt to the bowl, and toss well to combine. Serve immediately.


Prosciutto-Wrapped Radishes

Ingredients:

  • 6 long, red radishes
  • 6 thin slices prosciutto
  • Olive oil
  • Fresh black pepper

Wash and peel radishes, leaving stems intact.

Carefully wrap each radish in a slice of prosciutto.

Drizzle with olive oil and season with freshly ground black pepper.


Radish & Anchovy Butter Crostini

Anchovies and I have a rough past together. Since I can remember, I never liked the thought of them. Having been born near the ocean, I grew up eating fresh fish and seafood. The idea of eating fish out of a can or glass was foreign.

During one of my first trips to Italy, I was introduced to a dish I never thought I would eat. When the waiter said that my medium-rare steak came with anchovy butter I was shocked. Steak and anchovies? Canned fish with butter? What is this place?

However, I believe that you must try something at least once before condoning, therefore I decided to give it a shot.

Tasting this dish and accepting how wrong I was about it, opened my eyes to a world I had yet to discover. Anchovies are not to be seen only as fish. They carry waves of flavors and richness capable of spicing up the most boring dishes. They are a natural flavour enhancer and pair beautifully with grilled meats, or you can use a few filets to take your favourite tomato sauce to the next level.

I felt like apologizing to the anchovy community for ignoring them all these years. But instead, I decided to honor them with a crostini recipe.

I chose radishes because their freshness and tanginess are a perfect marriage with the richness of the anchovy butter.

If you know any non-believers of anchovies, enlighten them with this recipe.

Wine tip : Champagne or a crisp Pinot Grigio

Radish & Anchovy Butter Crostini

Ingredients:

  • 1 bunch of radishes
  • 1/2 cup unsalted butter, softened
  • 2 anchovies packed in oil, drained and minced
  • 1/2 tsp. fresh chives chopped
  • 1/2 tsp. fresh lemon juice
  • Fresh ground pepper
  • 1 baguette or other crusty bread sliced

Preparation:

In a medium bowl or mortar, combine butter, anchovies, lemon juice, chives, salt and pepper to taste. Mix until smooth. Set aside.

Thinly slice radishes or use a mandoline if you have it.

Add a tablespoon of olive oil to a grill pan. Add bread and toast until golden on both sides. Remove from the heat.

Add one tablespoon of anchovy butter to the toasted bread and top with sliced radishes. Feel free to overlap them for full coverage. Garnish with chives.


Spring Into A Colorful Egg Crostini Recipe!

Change up your dinner game with renowned food writer and test kitchen master Melissa Clark. With recipes across the playing field, from a simple pasta-based supper to an elaborate (but not difficult) roast, there’s something in the mix for everyone. Churn out stellar salads, hearty entrees, freshly baked bread and more with this versatile new volume. A simple egg crostini recipe needs nothing more than peppery radish and savory anchovy to go from snack to meal.

Fancier than your typical mayo-slathered egg salad, these open-faced sandwiches get a pungent, saline smack from anchovies and capers and a little crunch from the radish. I love to trot out this combination as an hors d’oeuvre, piling the eggs et al onto small, thin slices of baguette. But for a light supper, late-night snack, or lunch, a crusty country loaf is a better, heartier option. In either case, it’s important to use really good ingredients here since the flavor completely depends on them. Seek out farmers’ market eggs, imported anchovies packed in olive oil, and good high-fat butter. Although all of this might seem overly precious, these details really matter when you’re serving them practically naked. Try it and see.

Spring Into A Colorful Egg Crostini Recipe!

  • Cook Time: 20 minutes
  • Level of Difficulty: Easy
  • Serving Size: 2

Ingredients

  • 4 large eggs, hard-cooked, peeled and sliced
  • fine sea salt
  • 4 1/2-inch-thick slices country-style bread or 8 slices baguette
  • 2 garlic cloves, halved crosswise
  • Fancy salted butter, at room temperature, as needed
  • 1 medium watermelon radish or 4 small radishes, thinly sliced
  • extra-virgin olive oil, as needed
  • 4 to 6 oil-packed anchovy fillets
  • 4 teaspoons drained capers
  • fresh lemon juice, as needed
  • freshly ground black pepper to taste
  • Sliced scallion greens, for garnish (optional)

Directions

For the crostini

Sprinkle the egg slices lightly with salt and set them aside.

Toast the bread, and rub the cut sides of the garlic over the hot toasts. Let the toasts cool for a minute or two, then slather the tops thickly with butter. You want the toast to be cool enough so that the butter doesn’t melt but stays creamy. Layer the egg and radish slices over the butter, and drizzle with olive oil. Top with the anchovy fillets and capers. Sprinkle with lemon juice and season with black pepper. Drizzle with additional olive oil. Garnish with sliced scallions if using.


Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

  • 8 1/3-inch-thick rounds red onion
  • 8 large shiitake mushrooms, stemmed
  • 8 red radishes, trimmed, halved
  • 4 baby bok choy, halved lengthwise
  • 1 large orange bell pepper, cut lengthwise into 8 strips
  • 1 1/4 cups Mango-Sesame Dressing, divided
  • 6 boneless chicken breast halves with skin
  • Nonstick vegetable oil spray

Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing sprinkle with salt and pepper.

Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.

Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts wrap and chill for Asian Chicken-Noodle Salad.

Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.


Portabellas

These beautiful mushrooms are the grown up version of the criminis that you got earlier this season. They are perfect for grilling and serving on a bun or sliced up in a salad. There are a zillion ways to prepare them but possibly the easiest standby is to marinate them in olive oil, salt, pepper, balsamic vinegar, fresh herbs (oregano!) and some chopped garlic. After marinating grill the mushrooms until they are cooked to your liking.

I haven’t tried the recipe below from Fat Free Vegan Kitchen (my kitchen is neither vegan or

fat free) but I love the idea. I would substitute cow’s milk for soy and not worry so much about the quantities of asparagus to mushrooms. Let me know what you think.

Roasted Asparagus and Portabella Mushrooms with Horseradish Sauce

1 pound asparagus, trimmed
2 large portabella mushrooms, sliced
2 cloves garlic, minced or pressed- substitute green garlic or ramps if you wish
1 cup plain soymilk- or cow’s milk, not skim
1 tsp. chopped garlic
1 tbsp. nutritional yeast- skip it if you don’t have any
1 tsp. salt
2 tbsp. pureed fresh horseradish (or prepared horseradish to taste)- I would definitely use prepared.
1 tsp. dried basil- use your fresh oregano instead!
1/8 tsp. white pepper- who has white pepper? If you don’t, use black.
1 1/2 tsp. cornstarch dissolved in 2 tbsp. water

Note: Be careful pureeing the horseradish because the fumes can be overpowering. If you use a food processor, turn your head away as you remove the top after processing.

Preheat the oven to 400F. Place the asparagus and mushrooms in a large, oiled baking dish and sprinkle with 2 cloves garlic. Roast, stirring every 5 minutes, for 10-15 minutes, until asparagus are just starting to brown. Remove to a serving dish.

While the vegetables are roasting, make the sauce: Heat the soymilk in a saucepan and add the 1 tsp. garlic, nutritional yeast, salt, horseradish, basil, and pepper. Cook, stirring, until mixture boils. Add the cornstarch/water mixture, and stir until thickened. Pour over asparagus and mushrooms to serve.

Sliced Baguette with Radishes and Anchovy Butter

(adapted) Bon Appétit | April 2011

Mix butter, anchovy fillets, and chives, onions or garlic in a small bowl, adding more anchovy if desired. Season with salt and freshly ground black pepper. Spread butter over 1 side of each baguette slice. Top each slice with radish slices, overlapping slightly to cover bread. Garnish with additional onions or chives and serve.