- 1 bunch French Breakfast Radishes, washed and leaves/roots removed
- 1 stick European butter, unsalted
- Fleur de Sel
- Toasted baguette or rustic bread slices
- Using a mandoline or a sharp knife, slice the radishes into long, thin slices.
- To the top of each slice of toast, spread on a layer of butter, top with radish slices and sprinkle with Fleur de Del.