Contemporary take on a classic French Snack

Prep time: 15 min

Cook time: 0 min

Total time: 15 min

Hibiscus Chile-Lime Salt Butter with Radishes and Baguette
Copyright Recipe © 2014 Woodland Foods


  • 6 Ounces Unsalted Butter

  • 8 Fresh Red Or Breakfast Radishes, medium

  • 2 1/2 Tablespoons Hibiscus Chile-Lime Salt

  • 1/3 Crusty Baguette

  • 2 Teaspoons Chives, minced


  1. In a small mixer with paddle attachment, mix the whole unsalted butter with the Hibiscus Chile Lime Salt on low speed for about 5 minutes until light, fluffy and pale color.

  2. Wash and de stem the radishes, dry on a paper towel and slice very thinly by hand or with a Japanese Mandolin

  3. Cut the Baguette on a diagonal into 10 to 12 half inch slices, lay out on a tray.

  4. Smear or pipe a generous amount of the salted whipped butter.

  5. Shingle a generous amount of the thinly sliced radishes over the butter, dividing them evenly among the baguette slices.