Please do not read this on an empty stomach, because we are going to make you hungry. Back in 2010, we resolved to design a better, greener grocery store. There was one event that triggered this. To make our favorite party food, we had to go to five, yes five, different grocery stores and spend over three hours gathering all the ingredients. And let me tell you, that does not include prep time. The recipe was for radish toasts. But, these are no ordinary radish toasts. We take old-world sourdough, whole-grain miche and toast it; we top it with a cultured, salted butter that contains over 13 different fresh herbs, then thinly sliced French breakfast radishes top the butter, and finally heirloom micro greens, dandelion petals, onion blossoms, and herb flowers. Oh yeah, and a little freshly ground black pepper. We like to think of these party snacks as vitamin toasts. Who wants to take a multivitamin when you can pop some of these?
1 loaf good crusty old world sourdough, we like a Miche
1 stick cultured butter, room temp
1 bunch radishes, greens removed and saved for another use
fresh herbs (tarragon, basil , parsley, cilantro, chives, fennel, dill)
salt and pepper
Get our a grill pan and grill the bread or you can lightly toast it. Thinly slice the radishes. Wash and dry the herbs and mince. Mix the herbs in with the butter. Cover bread with butter and top with radish slices. Add salt and pepper to taste.
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.