Radish Butter and Sea Salt Tartine

Instructions

1. Prepare the bread
   Lightly toast the sourdough bread slices until they're golden brown and crisp on the outside but still slightly soft in the middle. This can be done in a toaster, under a broiler, or in a hot skillet for about 2 minutes per side.
2. Make the herb butter
   In a small bowl, combine the softened butter with half of the chopped chives, lemon zest, and a pinch of sea salt. Mix thoroughly until all ingredients are well incorporated and the butter is light and fluffy.
3. Prepare the radishes
   Wash the radishes thoroughly and trim off the tops and roots. Using a sharp knife or mandoline, slice the radishes into thin rounds (about 1/8 inch thick). Place in a small bowl and toss with the lemon juice to brighten their flavor.
4. Assemble the tartines
   Generously spread the herb butter onto each slice of toasted bread, making sure to cover the entire surface with a thick layer (about 2 tablespoons per slice).
5. Add the toppings
   Arrange the radish slices in slightly overlapping layers on top of the buttered bread. You want to cover the entire surface for the best presentation and flavor in each bite.
6. Finish and garnish
   Sprinkle each tartine with flaky sea salt and freshly ground black pepper. Drizzle lightly with olive oil and honey (if using). Garnish with the remaining chopped chives.