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Radish Toasts with Basil Butter


  • 2 slices Iggy's Pain De Mie Bread
  • 1 tbsp unsalted butter, softened
  • 10 basil leaves
  • A few grinds of black pepper
  • 2 medium or one large radish, thinly sliced (if using daikon or other large radish, you will likely not need the whole thing)
  • Sea salt, to taste


Lightly toast the slices of bread and let cool.

Roughly chop the basil leaves. With a mortar and pestle, pound the butter, leaves and pepper together until well mixed.

Smear each slice of toast with 1/2 tbsp of herbed butter. Arrange radish slices on top and sprinkle with sea salt. Enjoy!

Adapted from Food52