Spring Radishes with Chive Butter

The weather this past Saturday was spectacular, but was I in the flower garden doing the weeding I should have done last fall? Of course not! We took a quick jaunt to the lake for the first time this year to rest and read in the late afternoon. Nevermind the state parks aren’t open yet and it was a bit breezy, a quick walk was all I needed to warm up. But the walk got me thinking of summer, picnics, and what I was going to pack in that basket!

A few nights ago, my favorite local bakery (I’ve written about them here), mentioned they were serving French bread with radishes and chive butter. It sounded delicious, and since I had all four ingredients in the house, I decided to add it to the dinner I was making that night.

I love all alliums of all sorts, but I’m especially fond of chives. I love them snipped into some scrambled eggs with some creamy cheese added or with mashed potatoes. The chive bed is the first to pop up in the spring in my little herb garden and I’m always looking for ways to use them; I hate to think of those gorgeous green wisps being wasted on the wildlife that frequents the backyard!

So for this recipe, no measurement is needed. First off, take some fresh radishes and slice them paper-thin with a paring knife. Next, take a small bowl and add some softened  butter, unsalted or salted, whichever is handy and warm, and add some snipped chives, however much you want, a little or a lot. Spread the butter on a slice of warm French bread. Top with the sliced radishes. If you’re feeling ambitious, you could add some baby arugula or watercress and make a sandwich. And if you’re feeling extremely ambitious, I couldn’t help but think if you had a slice of homemade French bread right out of the oven that it would bring you one step closer to heaven!

This would be perfect to add to your picnic basket this summer as it doesn’t take up a lot of room, is relatively easy to pack, and you can eat it with your fingers. And like I do with my summer herbs and fresh garlic (see here), you can make a big serving, wrap tablespoon dollops in plastic wrap, and freeze for later use!

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