Skip to main content
Epicurious
Bon Appétit

Sliced Radishes and Watercress on Buttered Ficelle

3.8

(2)

Ficelle, a slender demi-baguette available mostly from artisanal bakeries, makes elegant slices, but any narrow French baguette will work. For added indulgence, use a European-style butter such as Plugrá or Insigny St.-Mère. What to drink: Brut Champagne (or sparkling wine) sets a festive tone and can be poured throughout the meal.

Recipe information

  • Yield

    Makes 18

Ingredients

1/4 cup unsalted butter, room temperature
18 thin diagonal slices ficelle or other narrow baguette
Fleur de sel (fine French sea salt)
1 small bunch watercress, trimmed
4 watermelon radishes or other large radishes, very thinly sliced
Edible flowers or daikon radish sprouts* (optional)

Preparation

  1. Step 1

    Spread some butter over bread slices. Sprinkle with fleur de sel. Top each bread slice with 2 watercress sprigs. Spread 1 side of each radish slice with butter. Place 2 radish slices atop watercress, buttered side down, overlapping slightly if necessary to fit. Top with flowers or sprouts, if desired. (Can be made 1 hour ahead. Cover; let stand at room temperature.)

  2. Step 2

    *Available at Italian markets and some specialty foods stores.

TagsToastSandwichRadishRoot VegetableVegetableWatercressLeafy GreensSproutSideDinnerLunchNut FreeVegetarian5 Ingredients or FewerNo-CookBon Appétit
Read More
Beer-Battered Onion Rings
Easy to make, impossible to stop eating.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.