Fresh, crusty bread (I used my favorite local Billy bread, but a baguette is pretty perfect here)
Radishes (I used a mix of French breakfast radishes and Easter egg radishes from my garden)
European-style, salted butter, softened (practically a different species from the unsalted butter you use for baking)
Coarse sea salt
Toast up a few slices of bread. Meanwhile, thinly slice your radishes. I'm too accident-prone to trust myself with a mandolin, but if you like you can use this for the job. I prefer to use a very sharp chef's knife for the task. Once your bread is toasted, top it with a hefty serving of butter, then pile on the radishes. Add a pinch of sea salt and you're ready to go!