Chive Butter and Radish Toasts

Preheat the oven to 400°F. Combine the chives and butter in a small bowl and mash together with the back of a spoon until well blended. Refrigerate to firm up.

Lay the baguette slices in a single layer on a large sheet pan and bake until crispy and just beginning to brown at the edges, about 12 minutes. Remove and let cool completely. While the toasts are cooling, slice the radishes using the thinnest setting of a mandoline. If you don’t have a mandoline, slice them with a knife as thinly as possible, so they’re almost see-through. When the toasts are completely cooled, smear the tops with a thin layer of chive butter. Lay the radish slices on top, overlapping the layers slightly. Sprinkle with sea salt and set on a platter.

Continue layering toasts, chive butter, radishes, and salt until you run out of radishes. Serve immediately. Store any leftover chive butter, wrapped tightly in plastic wrap, in your freezer.