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Ingredients for 24 servings:

12 large radishes

5 tablespoons unsalted butter at room temperature

1 tablespoon thinly sliced mint leaves, packed

2 teaspoons fresh lemon juice

Grated zest of 1/2 lemon

1 teaspoon anchovy paste

24 pumpernickel rounds or triangles



Trim the stem and root ends of the radishes.  Rinse and dry them well.  Halve each radish lengthwise.


Melt 1 tablespoon butter in a small skillet and wilt the mint leaf strips in the hot fat for 15 seconds.  Take off the heat and cool briefly.  Add it with remaining butter and process to mix. Add the lemon juice, zest and anchovy paste.  And pulse to blend.  Spoon the butter into a pastry bag fitted with a small star tip (#30).


Dot the cut size of each radish half with butter and center it on a piece of bread.  Add a butter rosette at each cardinal point for decoration.  Chill briefly before serving if desired.