2 slices Iggy’s Pain De Mie Bread1 tbsp unsalted butter, softened10 basil leavesA few grinds of black pepper2 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
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This recipe was most recently featured in
Boston Organics Newsletter No. 16 of 2016.