- 1/2 cup (1 stick) room-temperature salted butter
- 5 mashed drained anchovy fillets
- 1 grated small garlic clove
- 3 tablespoons finely chopped fresh chives
- 3 tablespoons fresh tarragon
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- sea salt
- freshly ground black pepper
- 32 slices of baguette diagonally cut 1/8″ thick
- 12 very thinly sliced radishes
- 16 green radish leaves
- Mix 1/2 cup (1 stick) room-temperature salted butter, 5 mashed drained anchovy fillets, 1 grated small garlic clove, 3 tablespoons each finely chopped fresh chives and fresh tarragon, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small bowl. Season with coarse sea salt and freshly ground black pepper.
- Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8″ thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side down.