Radish Butter Crostini: Spring on Toast
Imagine the first bite of spring: paper-thin radish disks that pop with peppery sparkle, a slick of salty French butter, and a whisper of flaky sea salt — all perched on golden, crackly toast. This 4-ingredient miracle is what Parisians grab at markets and what your brunch guests will fight over.
One effortless crank with the Geedel Rotary Cheese Grater turns a handful of radishes into perfect translucent rounds. No knife skills, no tears, no uneven slices. Just pure, crunchy joy.
🥖Ingredients (makes 12–15 pieces)
1 fresh baguette
½ cup best-quality unsalted butter (softened)
1 bunch crisp radishes (red, watermelon, or breakfast)
Flaky sea salt + freshly cracked black pepper
Optional: chive blossoms, microgreens, lemon zest
🍴Step-by-Step: Crostini in 3 Cranks
1. Toast the Base
Slice baguette on the diagonal into ½-inch pieces. Brush lightly with olive oil. Toast until edges are deep golden and centers are still chewy.
2. Slice Radishes Like Glass
Lock the Geedel Vegetable Chopper with its slicing blade. Feed chilled radishes through the wide inlet—one smooth crank per gossamer-thin coin. The suction base keeps everything rock-steady.
3. Butter & Build
Schmear each toast with a generous swipe of room-temperature butter. Layer 3–4 radish coins in a shingle pattern. Finish with a pinch of flaky salt, a crack of pepper, and a chive blossom crown.
✨Tips & Twists
Herb Butter Boost – Whip butter with minced dill or tarragon.
Sweet Heat – Drizzle chili-crisp honey over the radishes.
Cheese Moment – Geedel-coarse-shred a little Parmesan for salty snow.
Make-Ahead – Slice radishes hours ahead; store between damp paper towels.
Vegan Swap – Use plant butter and top with Geedel-shredded carrots.
🎉Conclusion: The 4-Ingredient Wonder
Radish & Butter Crostini proves elegance lives in simplicity. With the vegetable slicer, every slice is runway-ready, every bite sings spring. One tool, one board, endless applause.
