What it is it about radish slices dipped in melted butter then sprinkled with a touch of coarse salt that makes them so good?

Is it the refreshing crunch of the radish? The way the butter smooths out the vegetable’s harshness, without eliminating its heat? The pop of flavor enhanced by salt?

Radishes eaten this way are like popcorn or chips, but bursting with bright summer flavor.

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Looking or a more substancial snack? Put together an open-faced radish toast for gourmet goodness in minutes:

Toast good pieces of bread and cut into quarters. Spread toasts with softened butter; sprinkle with a little coarse kosher or sea salt. Top with radish slices.

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Got a story you'd like to see on NJ Flavor? Email Jackie Lieberman at jlieberman@tapinto.net.