Tea Time Red Radish Sandwiches
As we head into root vegetable season, red radishes are being harvested and delivered to Full Circle members across the Pacific Northwest and California. These bright red little beauties are packed full of health benefits. In fact, we highlighted 9 Reasons to Eat Your Radishes in a 2012 Good Food Life article that, to this day, remains one of our most popular posts. However, the 10th reason to eat your radishes was left out. Until now.
#10. Radishes are delicious.
Radishes can be white, red, purple or black, long and cylindrical or round. They can be eaten raw, cooked or pickled in a number of interesting ways. Looking to change up tea time from the usual cucumber sandwiches? Try this seasonal update on a sophisticated dish.
- 4 tbs organic butter, room temperature
- 3 tbs fresh chives, minced and divided
- 1 tbs sesame seeds, toasted
- 3/4 tsp fresh ginger, peeled and grated
- 1/4 tsp sesame oil
- 1 small baguette, sliced lengthwise
- 10 organic radishes
- Thinly slice the radishes to about 1/8" thickness; a mandoline works best but a very sharp knife will suffice.
- Mix the butter, 2 tablespoons chives, sesame seeds, ginger and oil in small bowl, seasoning to taste with salt and pepper.
- Spread butter mixture onto the baguettes.
- Top with radishes, overlapping slightly.
- Carefully slice the baguettes into bite-sized triangles and sprinkle with remaining chives.
- Note: Substituting fresh dill for chives will yield a slightly stronger spiciness.
Recipe adapted from Epicurious.