Radish and Butter Tartine

Instructions

1. Toast the bread
   Lightly toast the sourdough bread slices until they are golden brown and crisp on the outside but still slightly soft in the center. You can use a toaster, broiler, or grill them in a pan for about 2 minutes per side.
2. Prepare the radishes
   Wash the radishes thoroughly, remove the tops and roots, and slice them into thin rounds using a sharp knife or mandoline. Place in a small bowl and set aside.
3. Spread the butter
   Once the toast has cooled slightly, generously spread about 1 tablespoon of the softened butter on each slice of bread, covering it from edge to edge. The butter should be thick enough to hold the radishes but not so thick that it overwhelms the tartine.
4. Assemble the tartines
   Arrange the radish slices decoratively on top of the buttered bread, slightly overlapping them to create an appealing pattern. Drizzle with a small amount of olive oil.
5. Season and garnish
   Sprinkle each tartine with sea salt, freshly ground black pepper, and chopped chives. If using honey, drizzle a very small amount over the radishes for a subtle sweetness that balances their peppery bite.
6. Final touches
   Top each tartine with a small handful of microgreens or baby arugula. Serve immediately with lemon wedges on the side for those who prefer a touch of acidity.