Camille Lindsley is a sommelier in New York City. She likes to elevate the classic butter and radishes combination with savory flavors. Anna Theoktisto, a recipe developer from New York City, created a miso butter that is umami-forward and paired with mild radishes on sourdough bread.
The smoked trout or osetra roe on top makes these toasts feel more festive for the holidays. The toasts look as good as they taste, so they’re great for parties.
Ingredients
- Two tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
- 1 1/2 tablespoons white miso
- 1/4 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 1/4 cup cultured butter (six ounces), divided and softened
- 4 (1/2-inch-thick) sourdough bread slices
- 2 1 ounce very thinly cut radishes
- 1/2 ounce osetra caviar or smoked trout roe
Directions
- In a small bowl, combine parsley, sesame, miso, and pepper with 1/2 cup butter. Set aside.
- Melt two tablespoons of butter in a large pan over medium heat. Toast bread in skillet in batches. If needed, use the remaining two tablespoons of butter. Let cool for 5 minutes.
- Spread two tablespoons of miso butter on each toast slice. Top with sliced radishes. Slice toast in half and top with caviar. Garnish the toast with extra parsley.
