Ingredients
- 1/2 cup (1 stick) room-temperature salted butter
- 5 anchovy fillets, mashed and drained
- 1 small garlic clove, grated
- 3 tablespoons fresh chives, finely chopped
- 3 tablespoons fresh tarragon, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Coarse sea salt
- Freshly ground black pepper
- 32 slices of baguette, diagonally cut 1/8-inch thick
- 12 radishes, very thinly sliced
- 16 green radish leaves
Description
You Can Do Most Of The Work For These Pretty Finger Sandwiches In Advance.
Bon Appetit Magazine
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