Buttery brioche with paper thin radishes and anchovy flavored butter, it’s the breakfast toast you didn’t know you needed.

I’m going to be honest, radishes are not one of my favorite vegetables. They are usually too spicy for me or they give me some really nasty heartburn. But that doesn’t stop me from trying to like them and trying to make them palatable for my radish adverse constitution, especially since I get them quite regularly from my CSA share. 

During the summer, I had great success when I made Gzik so naturally I felt compelled to make a comforting and buttery toast perfect for the cool Autumn mornings. Thus, my Radish and Anchovy Butter Toast was born! This is my rendition of a French classic, the butter and radish sandwich. But instead of combining plain salted butter with seasoned radishes on a baguette, I decided to make a deliciously salty and umami packed anchovy butter that can be spread on a butter fried slice of Brioche. I know it may sound really rich and possibly too butter but believe me when I say my farm fresh radishes loved it! The creamy anchovy butter elevates the natural flavors of the radishes while cooling that characteristic spiciness that often is the cause of my radish induced heartburn. In my eyes it’s simply a win, win and gives me another way for me to enjoy my farm grown radishes.   

Radish and Anchovy Butter Toast

1-2 small radishes

2 TBSP unsalted grass fed butter

1 anchovy, packed in oil

4 sprigs of fresh thyme, leaves removed 

2 slices of brioche 

Kosher salt

Cracked black pepper

To prep the radishes, thoroughly wash the radishes under cool running water to remove any dirt or debris. With a mandolin, slice the radishes on the 3mm setting. You want the radish slices very thin but not too thin.

Lay your radishes in a single layer on a clean kitchen towel and sprinkle them with kosher salt. Set the radishes aside while you prepare the rest of the elements for your toast. 

In a small bowl, combine 1 tablespoon of butter with the anchovy and half of the fresh thyme leaves.

Mix together until the anchovy is  fully incorporated into the butter, season with some cracked black pepper if desired and sit aside. 

In a nonstick pan, melt the last tablespoon of butter on medium heat. Once the butter is melted, lay the two slices of brioche in the pan and fry until golden brown. Flip and fry the other side.

Remove the toast from the pan. Let the toast cool slightly before topping with the anchovy butter and seasoned radishes.

Top toast with additional cracked pepper and some more fresh thyme. Sit down and enjoy!

*Notes: 

I know it might seem pretentious but I highly recommend using grass fed butter for this toast. It definitely adds to the overall flavor and gives it a much richer feel.  Much like a creamy and delicious mayo, a good butter can be the best condiment.

It’s very important to use a high quality anchovy that has been packed in oil. If you get your average run of the mill anchovy, the butter will be way too salty and not in a good way. Trust me splurge on the fancy anchovies in the jar.