I know. You are thinking…radishes and butter? But trust me. This is my new favorite appetizer. So easy and so good.

I was recently introduced to this yummy appetizer by a friend who owns a local rafting company. She put out a great spread for a get together and this appetizer was on the menu. It was a huge hit! I had never heard of it and was a little skeptical, but one bite and I was hooked. I had to have to recipe and she graciously shared it!

I recently made it for a Memorial Day cookout and it was…you guessed it…a hit. This recipe comes from the Lee Brothers’ cookbook .

Ingredients

• 1/2 pound round red radishes, trimmed, at room temperature
• 6 tablespoons unsalted butter, completely softened ( I used Kerrygold Irish Butter at Holly’s recommendation)
• 1/4 tsp kosher salt
• 1/8 teaspoon freshly ground white or black pepper
• About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2 inch celery sticks, endive leaves, romaine heart halves. (I used Triscuit crackers and Water crackers and it was pretty darn good lol)

Instructions

• Put the radishes in the bowl of a food processor and pulse until the radish is chopped into a very fine dice. ( I used a hand chopper, mine is from Pampered Chef, and it worked fine)
• Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
• Transfer to a medium bowl and add 4 tablespoons of butter
• Using a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
• Transfer the mixture to a 2 cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator up to 2 days. Remove from the fridge 15 minutes before serving to let the butter soften. Sprinkle with the salt and pepper before serving).

Recipe is from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee.