For best results, use European or cultured organic butter.
-Let about ½ stick of unsalted butter softened to room temperature.
-Cut about 20 ¼-inch thick slices off a baguette.
-Spread the softened butter generously over the baguette slices.
-Sprinkle lightly with some Maldon sea salt or coarse kosher salt.
-Slice 5-6 radishes into thin rounds.
-Arrange radish slices so that they slightly overlap atop the buttered baguette.