Radish Tartine

This is so simple I almost didn’t post it. But then it was so delicious in its simplicity that I figured I had to. I got a bunch of radishes in my CSA this week so when I felt the need for a light, refreshing dinner on a 90-degree (yeah.) day, I knew this was just the ticket.

Radish Tartine

Radishes on their own are sharp and acrid. I ate a slice plain and almost decided against eating them. But I trusted in the magic of fat and salt to tempter their bite. It’s crazy how effective it is — I had to eat another slice after just to double-check they were still tart on their own. (They were.)

This little sandwich is so pretty, you could also turn this into a little canape for a party — a slice of a baguette, topped with the sauce and a slice or two of radish. How classic!

Radish Tartine

Radish Tartine

I used pita bread but you can use any type of bread you’ve got on hand. I like to toast it ever so slightly so it provides a firmer base. Extra yogurt sauce will keep for a few days in the fridge, if you can make it last that long.

For the yogurt sauce:

  • 1/2 cup plain Greek yogurt
  • 1 clove garlic, minced
  • zest and juice of half a lemon
  • 1 tbsp olive oil
  • salt and pepper
  • optional: a spoonful of feta, goat cheese, or ricotta

Combine the ingredients in a bowl and stir until totally combined.

For the tartine:

  • 1 large slice of bread, one pita, or other bread of your choice
  • a few radishes, sliced thin
  • yogurt sauce

Toast the bread. Spread a few dollops of yogurt sauce on top, then top with the radish slices. Eat any leftover slices by dipping into the sauce!

 

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