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Bobby Flay’s Griddled Toast with Radish Butter

  • Author: Misfits Market



Radish Butter

  • 1 bunch of radishes (approximately 67 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


  1. 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.
  2. 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.
  3. 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.
  4. Slather slices of griddled bread with radish butter and top with additional chopped chives and smoked finishing salt, if so desired.