Total Time
30mins
Prep 15 mins
Cook 15 mins

From the NY Times, here for safekeeping and to try.

Ingredients Nutrition

Directions

  1. Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
  2. Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes.
  3. In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
  4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
Most Helpful

5 5

I too read this in the NY Times and tried it. I used regular crackers and it was excellent. Don't let the anchovies put you off. I also served it over risotto as a side dish for steak and it was a major hit. A nice dry red wine tops it off. MD Meg