Serves 4
These starters look so pretty, they are absolutely delicious and they are ready in no time if radishes and onions are being pickled in advance. You can use any type of bread you love, as your base. Flavourful and refreshing for a summer day! Serving them with a good rosé wine or champagne is an absolute treat!
1 bunch radishes, thinly sliced
¼ red onion, julienne cut ½ cup/125 mL red or white wine vinegar
½ cup/125 mL water 1 tsp sea salt ½ tsp granulated sugar
½ tsp peppercorns
8 slices of whole-grain baguette or ciabatta 75 g unsalted butter pinches of Fleur de Sel (or any flaked salt)
Pomegranate seeds and chives, to garnish
Place radishes and onion in a 500 mL resealable jar or a small mixing bowl.
In a small saucepan mix vinegar, water, salt, sugar and peppercorns and set over medium heat. Stir for 3-4 minutes until dissolved. Pour vinegar mixture over radishes and onions. Seal tightly with lid, if using a jar or cover mixing bowl tightly with plastic wrap. Shake to evenly distribute mixture. Set aside for about 2 hours. If making ahead, you can refrigerate sealed for up to 1 week.
When ready to serve, spread butter over bread slices. Remove radishes and onions from marinade using small tongs or a fork, shaking off any liquid. Arrange over bread and sprinkle with Fleur de Sel, pomegranate seeds and chives.
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