Radish and Butter Toast

Instructions

1. 1

   Slice the Radishes as thinly as possible — about 1/16 inch thick. A Mandoline works best, but a sharp Knife is perfectly fine. Place them in a small Mixing Bowl of ice water for 5 minutes to make them extra crisp and curl slightly, then drain and pat dry with a paper towel.

2. 2

   Toast the Sourdough Bread slices until deeply golden and crisp on the outside but still with a little chew inside. A Toaster Oven, Broiler, or dry Skillet over medium-high heat all work well. You want real color — pale toast won't hold up to the toppings.

3. 3

   While the toast is still warm, spread each slice generously with cold Unsalted Butter — about 1 tablespoon per slice. Use the back of a spoon or a Knife to press it on thickly. The contrast of cold, creamy Butter against warm, crunchy toast is the whole point. Don't let it melt completely.

4. 4

   Arrange the sliced Radishes over the Butter in a single, overlapping layer, covering the toast edge to edge. If using Lemon Juice, give the Radishes a very light squeeze now for a little brightness.

5. 5

   Finish with a generous pinch of Flaky Sea Salt over each slice. Add freshly ground Black Pepper and snipped Chives if using. Serve immediately — this is best eaten the moment it's assembled.