Radish Tartines with Green Butter

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These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch.

By

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

40 mins

Total Time:

40 mins

Servings:

4

Cook Mode (Keep screen awake)

Ingredients

8 medium-size mixed radishes (such as Easter egg, black, watermelon, and Purple Ninja) with tops (about 12 oz.)
2 medium-size Japanese turnips with tops (about 2 1/2 oz.)
½ cup unsalted butter (4 oz.), preferably grass-fed, at room temperature
1 teaspoon finely grated lemon zest, plus lemon wedges for serving
½ teaspoon flaky sea salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
1 small garlic clove, finely grated (about 1/4 tsp.)
6 (3/4-inch-thick) soft rustic bread slices (about 1 1/4 oz. each), lightly toasted
Crushed red pepper, for garnish

Directions

Remove greens from radishes and turnips; reserve about 1 firmly packed cup greens (about 1 1/2 ounces radish greens and 1/2 ounce turnip greens). Wash greens, and pat dry. Set aside.
Using a mandoline, very thinly slice radishes and turnips (about 1/16 inch thick); transfer to a medium bowl filled with ice water. Let soak 10 minutes. Drain well, and pat dry.
While radishes and turnips soak, place reserved 1 cup greens, butter, lemon zest, salt, black pepper, and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute, stopping occasionally to scrape down sides of bowl. Season with additional salt and black pepper to taste.
Spread green butter evenly over 1 side of toasted bread slices (about 2 tablespoons each). Top with sliced radishes and turnips. Season with additional salt to taste. Garnish with crushed red pepper, and serve with lemon wedges.

Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner