Ingredients:
4 tbsp unsalted butter, softened
1/2 tsp finely grated lemon zest
1 tsp fresh lemon juice
Salt
7 slices of sandwich bread, crusts removed
1/2 cup flat-leaf parsley
6 ounces red radishes, thinly sliced
In a small bowl, blend softened butter with lemon zest and juice. Season with salt.
Spread the bread slices with the lemon butter. Using a 1 1/2-inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1-inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Photo and recipe from http://www.foodandwine.com
4 tbsp unsalted butter, softened
1/2 tsp finely grated lemon zest
1 tsp fresh lemon juice
Salt
7 slices of sandwich bread, crusts removed
1/2 cup flat-leaf parsley
6 ounces red radishes, thinly sliced
In a small bowl, blend softened butter with lemon zest and juice. Season with salt.
Spread the bread slices with the lemon butter. Using a 1 1/2-inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1-inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Photo and recipe from http://www.foodandwine.com
