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Earth Eats: Real Food, Green Living

Radish and Butter Baguettes

Run your stale baguettes briefly under running water, pop them into a very hot oven for 5-8 minutes, and they'll taste freshly baked!

A drizzle of extra virgin olive oil gives this simple, open-face sandwich an appealing shine.

Radishes are one of the first crops in the Spring, and one of the last in the Fall.
This recipe is a spin-off of the classic French way to enjoy radishes.
I love to serve these with fresh salad greens, such as arugula from Good Life Farms.

Radish and Butter Baguettes


  • 1 standard-size baguette
  • 4-6 Tablespoons unsalted butter, room temperature
  • ¼ C fresh garden herbs such as chives or tarragon
  • 1 tsp lemon zest
  • 2 teaspoons flaky sea salt
  • 2 bunches radishes, trimmed, washed, and thinly sliced
  • 1 small handful arugula
  • Salt and pepper to taste


  1. Cut baguette into fourths, crosswise, then cut segments in half.
  2. Mix soft butter with herbs and lemon zest, season with salt and pepper.
  3. Spread each piece with approximately ½ Tablespoon of butter.
  4. Top with radish slices.
  5. Sprinkle with sea salt.
  6. Garnish with arugula.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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