There’s a reason why radishes and butter are often paired up—creamy butter is perfect for mellowing out spicy radishes. In Bobby Flay’s latest, he transforms the duo into a compound butter that’s just as delicious on toast as it would be atop a grilled steak.
Get the recipe for Griddled Toast with Radish Butter:
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Bobby Flay’s Griddled Toast with Radish Butter
Ingredients
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Radish Butter
- 1 bunch of radishes (approximately 6–7 radishes), washed, dried, trimmed, and quartered
- 3 sticks (1½ cups) unsalted butter, at room temp
- Kosher salt and freshly ground black pepper
- 2 tablespoons chives, chopped, plus more for garnish if desired
- Smoked sea salt for serving, if desired
Griddled Bread
- 1 loaf of good quality bread, such as sourdough or country loaf, sliced about ½-inch thick slices
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 garlic clove, cut in half
Instructions
- For the butter: Place radishes into a food processor and pulse to chop. Add butter and pulse to combine, using a rubber spatula to scrape down sides as needed. Season butter with salt, pepper, and chives and pulse until just mixed. Transfer to a container and set aside.
- For the griddled bread: In a large cast iron skillet, heat about 2 tablespoons of olive oil over medium-high heat until it begins to shimmer. Working in batches, add bread slices to the pan, season with salt and pepper, and cook until golden brown and crisp. Flip and continue to cook the bread on the second side until golden and crisp.
- Transfer the toast to a plate. Rub the top side of the toast with garlic and repeat until all bread is toasted and set aside.
- Slather slices of griddled bread with radish butter and top with additional chopped chives and smoked finishing salt, if so desired.
And the recipe for a refreshing Lillet Blanc Spritz:
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Lillet Blanc Spritz
- Yield: 1 1x
Ingredients
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- 2 ounces Lillet Blanc, chilled
- 1 ounce gin
- 1 ounce fresh lemon juice
- 2 ounces sparkling water
- Orange peel, for garnish
- Ice
Instructions
- Pour the Lillet, gin, and lemon juice in a tall glass or shaker, over ice, and stir thoroughly until very cold. Strain into chilled glass (can serve over fresh ice if preferred) and top with sparkling water. Garnish with orange peel and serve.
Hungry for more? Try this:
Bobby Flay’s Asparagus and Fontina Frittata with a Negroni Sbagliato
Bobby Flay’s Crostini with Peas, Ricotta, and Mint with a White Negroni Cocktail
Bobby Flay’s 6-Minute Jammy Eggs with White Anchovies and an Americano Cocktail