• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » Spring

    Easy French Buttered Radish Toasts

    Published: Apr 18, 2023 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This easy recipe for French Buttered Radish Toasts takes a classic French hors d'oeuvre and makes it even better by adding fresh herbs and putting it on top of crispy toasted bread. It's super simple to prepare and is ready to eat in under 15 minutes!

    Overhead shot of a white platter of buttered radish toasts topped with fresh  herbs and edible flowers on top.

    I find that most foods taste better on bread. Radishes dipped in butter is a classic French hors d'oeuvre, but just like grilled zucchini, tomatoes, mushrooms and fava beans, this combination really comes to life on a piece of toast.

    Radishes are one of the very first vegetables to emerge in spring because they grow so quickly. It only takes about 30 days for a radish to go from seed to harvest! I make this appetizer every year as a way to usher in spring and celebrate the beautiful textures, flavors and colors it brings.

    Fresh chives add a mild oniony, herby flavor to the unsalted butter, while flaky sea salt gets sprinkled over the top for a salty, crunchy bite. The sliced radishes look beautiful shingled on top of the toasts, and I add edible flowers from my garden to make them even prettier.

    Why this recipe works

    • An easy, beginner-friendly recipe that anyone can make.
    • Creamy unsalted butter is a classic pairing with crisp, peppery radishes and flaky sea salt. Fresh chives and toasted bread make it even better!
    • Made in 15 minutes or less.
    A white platter of toasts topped with thinly sliced radishes, herbs and edible flowers.

    Ingredient Notes

    • Radishes - Make sure your radishes are fresh. Look for radishes that still have the green tops attached. Any variety will work. I love using French breakfast radishes for their mild flavor, or watermelon radishes for their beautiful, colorful appearance.
    • Butter - Use the freshest, best quality, artisanal unsalted butter you can find. If it's French butter, even better! It's important to use unsalted butter because we're topping these toasts with a generous sprinkle of crunchy salt.
    • Bread - A French baguette is best for this recipe, but any good quality crusty bread will work.
    • Chives - Chives provide an herbal, mild oniony flavor that goes so beautifully with these toast. If you can't get chives, you can the dark green tops of scallions, but make sure to dice them up finely. You can also use different herbs like dill, tarragon, chervil, parsley or basil.
    • Sea Salt - I love Maldon sea salt for this recipe, but any big flakes of crunchy sea salt will work. Sel gris and fleur de sel are two other great options.

    Helpful Equipment

    • Mandoline Slicer - You can slice the radishes by hand using a knife, but a mandoline slicer makes it faster and easier to achieve thin, uniform slices. I recommend using a cut-proof glove to avoid getting cut.

    Step by step instructions

    1. Place the slices of bread in the toaster or toaster oven and toast until just lightly golden brown. You can also bake the toast in a 350 degree F oven for 5-8 minutes.
    2. While the bread toasts, mix together the softened butter and chives until fully combined. 
    3. Remove the bread from the toaster and allow to cool for a few minutes so the butter doesn't melt.
    4. Divide the butter amongst the 6 toasts and spread it out into an even layer. 
    5. Sprinkle lightly with sea salt, then arrange the radish slices over top. 
    6. Arrange the toasts on a platter and sprinkle with a tiny bit more sea salt, chopped chives and edible flowers. Serve immediately.
    Close up overhead shot of a white plate with buttered radish toasts garnished with flowers, one with a bite taken out.

    Tips for success

    • Make sure the toasts have cooled completely before spreading the butter, otherwise it will melt.
    • Use a top quality, fresh European style or cultured butter for best results.
    • Edible flowers are optional and just for garnish, but if you have a garden they're easy to incorporate! Different herbs like chives, sage and tarragon all flower in the spring, as well as brassicas like kale, broccoli and collards!

    Faq About French Buttered Radish Toasts

    Can this recipe be made with a vegetable other than radishes?

    While radishes and butter are a French classic, this recipe can absolutely be adapted to use other vegetables instead. Try it with thinly shaved asparagus, carrots or snap peas.

    Related Recipes

    • Cucumber Radish Salad with Yogurt (Video!)
      Cucumber Radish Salad with Yogurt
    • Blue Cheese Tartines with Apples + Arugula (Video!) | ColeyCooks.com
      Blue Cheese Tartines with Apples + Arugula
    • overhead shot of vegetable risotto with asparagus, chives, and rice scattered in the background
      Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks
    • Honey Roasted Plum Crostini with Burrata and Prosciutto (Video!)
      Honey Roasted Plum Crostini with Burrata + Prosciutto

    Did you LOVE this recipe? Please leave a star ⭐️ rating and comment to let other readers know! I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing your creations so please tag me on Instagram @ColeyCooks!

    Print

    Easy French Buttered Radish Toasts

    Overhead shot of a white platter of buttered radish toasts topped with fresh herbs and edible flowers on top.
    Print Recipe

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    This easy recipe for French Buttered Radish Toasts takes a classic French hors d'oeuvre and makes it even better by adding fresh herbs and putting it on top of crispy toasted bread. It's super simple to prepare and is ready to eat in under 15 minutes!

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Total Time: 15 minutes
    • Yield: 6 toasts 1x
    • Category: appetizer
    • Method: toasted
    • Cuisine: French

    Ingredients

    Scale
    • 6 thin slices baguette or other crusty bread
    • 3 tablespoons good quality unsalted butter, softened to room temperature*
    • 1 tablespoon minced fresh chives, plus more for garnish
    • flaky sea salt, such as Maldon, for sprinkling
    • 6-8 small-medium radishes, sliced into paper thin coins
    • chive flowers, kale flowers, arugula flowers or other small edible flowers for garnish (optional)

    Instructions

    1. Place the slices of bread in the toaster or toaster oven and toast until just lightly golden brown. You can also bake the toast in a 350 degree F oven for 5-8 minutes.
    2. While the bread toasts, mix together the softened butter and chives until fully combined.
    3. Remove the bread from the toaster and allow to cool for a few minutes so the butter doesn't melt.
    4. Divide the butter amongst the 6 toasts and spread it out into an even layer.
    5. Sprinkle lightly with sea salt, then arrange the radish slices over top.
    6. Arrange the toasts on a platter and sprinkle with a tiny bit more sea salt, chopped chives and edible flowers. Serve immediately.

    Notes

    • Make sure the toasts have cooled completely before spreading the butter, otherwise it will melt. 
    • Use a top quality, fresh European style or cultured butter for best results. 
    • Edible flowers are optional and just for garnish, but if you have a garden they're easy to incorporate! Different herbs like chives, sage and tarragon all flower in the spring, as well as brassicas like kale, broccoli and collards!

    Nutrition

    • Serving Size:
    • Calories: 144
    • Sugar: 1.1 g
    • Sodium: 471.4 mg
    • Fat: 6.4 g
    • Carbohydrates: 18.2 g
    • Protein: 3.9 g
    • Cholesterol: 15.3 mg

    Keywords: french, butter, appetizer, snack, radishes, salt, chives, easy, simple

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!


    SaveSave

    SaveSave

    More Spring Recipes

    • Lamb chops crusted with herbed Dijon cut off a rack and set on a blue dinner plate.
      Dijon Herb Crusted Rack of Lamb
    • A plate of spinach salad with a fork and a hand
      Warm Spinach Salad with Pancetta + Goat Cheese
    • Serving bowl with wilted spinach topped with butter and Parmesan.
      Spinach with Butter + Parmesan
    • Spring pea pods on top of shaved prosciutto and smooth ricotta cheese.
      Peas with Prosciutto + Ricotta

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jamie @ Dishing Out Health

      May 21, 2016 at 8:47 pm

      I love everything about these. Such a perfect appetizer or light lunch for Summer!

      Reply
      • Coley

        May 24, 2016 at 11:53 am

        Thank you! They're my everything right now 🙂

        Reply
    2. Kathleen | Hapa Nom Nom

      May 22, 2016 at 1:19 am

      This is such a lovely appetizer! Radish toasts with some nice salt sprinkled on top is a favorite and I love how you added the chives to give it that extra layer of flavor! Btw, your produce it gorgeous!

      Reply
      • Coley

        May 24, 2016 at 11:53 am

        Thank you! They're so simple and so tasty 🙂

        Reply
    3. rose

      July 26, 2017 at 2:42 am

      Ohhh...this looks so good! Can't wait to try this with my watermelon radishes this yr!

      I watch your most recent video and you mentioned you had mint in your garden. Be careful!...that stuff will take over and will take out other plants. It took out my asparagus. 🙁 Garlic chives will do the same thing 🙁

      Reply
      • Coley

        July 31, 2017 at 2:13 pm

        Yes!! These are one of my all time favorites. Looking forward to planting some more radishes this fall. I keep a close watch on my mint and plant it in a shady corner of the garden along with other invasive things (strawberries, chamomile, etc.). They all can compete with each other!

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seafood and Italian cuisine. Welcome to Coley Cooks! About Nicole Gaffney

    Italian Recipes

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A white bowl of sautéed rapini on a gray cloth.

    Sautéed Broccoli Rabe (Rapini) with Garlic and Oil

    sweet potato gnocchi on a fork

    Sweet Potato Gnocchi

    Top view of tomato fennel risotto in a white bowl.

    Summer Tomato Risotto with Fennel and Fresh Herbs

    Grilled Pizza with Prosciutto + Corn

    Grilled Pizzas with Corn + Prosciutto

    A bowl of spaghetti with sun gold tomatoes and basil on a blue background.

    No-Cook Fresh Sun Gold Tomato Pasta

    Seafood Recipes

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme