Bastille Day: Sliced Baguette with Radishes and Anchovy Butter

In honor of Bastille Day today, I decided to make 2 French dishes. This one is a great appetizer, and a combination that I've wanted to try out for a while now. I used anchovy paste instead of whole anchovies, and soy butter instead of regular (I know, not very French...but I wanted to be nice to my lactose intolerant husband!) and it turned out wonderful! I used radishes that I picked up at the Farmers' Market yesterday, and they were nice and spicy. This would be an elegant appetizer to serve at a dinner party as well!



Sliced Baguette with Radishes and Anchovy Butter
Bon Appétit April 2011

yield: Makes 16 servings

active time: 25 minutes
total time: 25 minutes

The anchovy butter would also be terrific on steak or steamed green beans.

1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 anchovy fillets, finely chopped
2 tablespoons chopped fresh chives
Coarse kosher salt
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)

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.

Big Flavors Rating: 4 Stars