This crunchy peppery red radish garnished on top of the springy crostini and is the perfect recipe for
- 1/2 c. (1 stick) butter
- 1/2 tsp. kosher salt
- 1 baguette, sliced into 1" pieces
- Freshly ground black pepper
- 12 small red radishes, sliced very thin (preferably on a mandoline)
- Flaky sea salt, for serving
- Fresh thyme leaves, for serving
- 1/4 lemon, for serving
1. Fill a large bowl halfway with ice water, then fit a medium bowl inside the large bowl. Make sure
to keep the inner bowl completely dry. (The water should come up to a couple inches below the
top of the medium bowl.)
2. Make brown butter: In a small saucepan over medium heat, melt butter. Reduce heat to
medium-low and continue to cook, stirring frequently, until butter smells nutty and the bits of
milk solids turn golden, about 5 minutes.
3. Carefully transfer butter to prepared medium bowl, add salt, and whisk constantly until butter
has a thick whipped texture and has lightened in color, about 3 minutes.
4. Toast bread: Move oven rack to top position and turn on broiler. Place sliced baguette in a single
layer on a baking sheet. Broil until lightly golden on one side, about 1 minute, then carefully flip
with tongs and broil until golden on the other side.
5. Build crostini: Spread a generous amount of brown butter onto each piece of toasted baguette,
and season with pepper. Top with radishes, a sprinkle of flaky sea salt, thyme leaves, and a
squeeze of lemon.