So simple, so basic, and so good. Pieces of bread spread with salty French butter, thin slices of crisp, spring radishes, a sprinkling of Fleur de Sel. This is what I've been making lately -- more radish seeds have just been sown.
A late day appetizer with a frosty glass of rhubarb slush -- or pretend you're in the south of France and pour a glass of Rosé.
I was fortunate to receive a gift of French salted butter -- picked up for me by a stewardess-friend on her international flights to Paris. I have been very judicious in its use. It resides in my freezer and is only pulled for something special, like a baguette with radishes and fleur de sel!
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