This is one of those great summer patio snacks that just feels so right in the dog days of August.
Crunchy, spicy fresh radishes, just picked, dipped in butter, made with anchovy paste, lemon juice and garlic.
Recipe adapated from July Gourmet Magazine.
1 stick unsalted butter, softened to room temperature
1 tbsp anchovy paste
1 garlic clove, minced
1 tbsp lemon juice
pinch of sea salt
Mix all ingredients in a bowl with a wooden spoon.
Bring butter to room temperature before serving.
Serve with crunchy, cold, fresh radishes (the breakfast variety are the best).
I wrapped the leftover butter and froze it to use on steaks or bread.
40 minutes ago