This super simple hors d’oerve is great with wine and only takes a second! Chop radishes in half and smear with a dollop of soft butter. Sprinkle with a coarse kosher or sea salt (like Maldon) and serve. The creaminess of the butter cuts the spiciness of the radishes and the salt adds a nice zing. Enjoy!
Forest Feast is a food photography blog full of simple, illustrated recipes by photographer Erin Gleeson.