This French classic has just a hint of added Jewish flavor thanks to the rye bread and caraway butter.
- 4 ServingsServings
- 5 tablespoon butter or non-hydrogenated margarine, softened
- 1/4 teaspoon caraway seeds, toasted
- 4 slices rye bread (toasted, if desired)
- 5-6 radishes (any color), thinly sliced
- sea salt
Combine butter or margarine and caraway seeds in a small bowl and stir until seeds are incorporated. Spread caraway butter evenly on bread slices. Top each slice with a layer of radishes and sprinkle lightly with sea salt to taste.