Radish and Herb Butter Canapés

by Brenda Langton, Tastemaker in Residence - The Spoonriver Cookbook



Simple, beautiful, and delicious. Why do so many people avoid radishes? They have many health benefits and are a sure sign of spring. There are as many variations to this recipe as there are types of butter and bread. 

Makes 10 to 12 Canapés








2 Tbsp. chopped fresh chives or parsley
4 Tbsp. butter, softened
1 bunch red, Easter, or French breakfast radishes
Thinly sliced multigrain bread, cut into bite-size pieces
Sea salt


  1. Fold the chopped herbs into the softened butter.
  2. Wash and thinly slice the radishes. Put them in a bowl of cold water.
  3. Spread approximately 1/4 to 1/2 tsp. of butter onto a piece of bread and top it with a radish slice or two.
  4. Just before serving, sprinkle with a little sea salt.


Omit the fresh herbs and add a little wasabi, white miso, or umeboshi plum to the butter.