Thursday, April 1, 2010

spring radishes

I'm not sure what to call this. A sandwich? A snack? But what ever you call it, it's one of my very favorite things in the world. I've written about it on this blog before, but I can't let spring pass by without radishes.

Traditionally the French go with quality butter, but I think a quality soft cheese of your choice works really well. Cream cheese and goat cheese are two favorites in our house. We like to slice the radishes really thin. Spread the bread or toast with a bit of the cheese, top with a layer of thinly sliced radishes, a sprinkle of a good coarse sea salt, and a little fresh pepper. If you have chives or green onions handy, a little of that works well too. We consumed this platter in the beautiful spring weather with ice cold glasses of Lillet and toasted the beginning of spring. We may not be relaxing on a patio in Provence, but we can at least pretend can't we?

1 comment:

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