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Ingredients
- 4 radishes
- 2 tbsp. fresh flat-leaf parsley leaves
- 6 tbsp. butter
- Sliced baguette
- Sea salt
Method
- Pulse radishes andparsley leaves in food processor until finely chopped.
- Add butter and pulse until well combined.
- Can be refrigerated, tightly wrapped, up to 3 days.
- Serve on toasted baguette slices, sprinkled with flaky sea salt.