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This light and crisp baguette recipe is always a hit. It calls for just 5 ingredients and it’s ready in 15 minutes! You get a nice smear of salty but subtle anchovy butter, peppery radishes, and fresh chives. It’s the perfect baguette appetizer for any occasion.
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If you want a simple but impressive appetizer, this baguette recipe is it. You get a nice smear of salty yet subtle anchovy butter topped with crisp peppery radish slices and fresh chives. Simple yet awesome. Guests are always taken aback by how much they enjoy the anchovy butter! Anchovies add such a nice punch of flavor to recipes, which is apparent in this easy puttanesca sauce and my homemade Caesar dressing.
If you’re looking for more easy no-cook appetizer ideas, check out my healthy crab meat salad, this citrus avocado and mackerel salad, or my sardine toast appetizer with goat cheese.
Why You’ll Love This Baguette Recipe
- It’s so quick and easy—There’s no cooking or fussy prep involved here! And it comes together in 15 minutes or less.
- It will impress guests—People love the colorful presentation and the freshness of this appetizer. But what really gets them is that anchovy butter.
Radish & Anchovy Butter Baguette Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Baguette—A nice fresh French baguette from your local bakery is perfect. I like to slice mine myself because I like a nice thin slice for this appetizer. If you prefer, you could instead buy a bag of already sliced baguette hunks if your bakery offers them.
- Radishes—I like slicing my radishes paper thin for an easy bite, so I highly recommend using a mandoline.
Recipe Variations & Modifications
- Toast your bread—if you prefer a toasted crostini-style appetizer, you can easily do that with this. Simply toast the baguette slices in the oven at 450º F for 5-8 minutes or until golden and lightly toasted. Then prepare as directed.
- Cucumbers—Adding thinly sliced cucumbers along with the radishes is a great way to switch things up without straying from the freshness and simplicity of this recipe.
- Fresh herbs—Chives add a nice little onion-y bite without being overpowering. If you can’t find fresh chives, thinly sliced scallions (green onions) will do the trick. You can use chopped dill or parsley.
- Anchovies—The only thing that could take the anchovies place would be a tablespoon of chopped capers. I’m often asked if sardines can be used in place of anchovies and the answer is no. Sardines have a completely different flavor and texture.
How to Make It
- Slice your baguette. I like slicing mine into thin 1/2-inch slices. Use a good bread knife for clean slices.
- Prepare your veggies. Get your radishes sliced, preferably on the thinnest or second to thinnest setting on your mandolin. Chop your chives.
- Mix your anchovy butter. In a small bowl, mix room temperature butter with the chopped anchovy fillets and about a tablespoon of chopped chives until well blended.
- Assemble the baguette slices. Smear about 2 teaspoons-worth, more or less, of the anchovy butter over the baguette slices, then top with the radish slices and garnish with chives.
How to Serve Radish & Anchovy Butter Baguette Slices
For grazing, this baguette appetizer goes great alongside things like Maryland jumbo lump crab cakes, chips with Texas caviar, and quick pickled vegetables. It also goes wonderfully next to a snack board, so check out my post on how to make a charcuterie board!
Storage
These baguette slices are best enjoyed fresh the day that they’re made. However, if you have leftover anchovy butter, it will keep in the fridge in an airtight container for up to 5 days. You could use it to cook something that welcomes that nice salty, umami flavor. Like this easy puttanesca sauce! Or a nice roasted Hatch chile omelette.
Frequently Asked Questions
Once the anchovies are mixed and mashed into the butter, any fish flavor is very subtle. What you get is a punch of saltiness and umami that deepens and enriches the flavor of the butter.
It will last up to 5 days in an airtight container.
These little fish are fatty, buttery, and salty. In other words, awesome.
More Tasty Appetizers to Try…
If you try this radish & anchovy butter baguette recipe, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Radish & Anchovy Butter Baguette Recipe
Equipment
- 1 petite French baguette About 10-12 inch long baguette; or you could halve a large baguette
- 1/2 cup salted butter
- 6 anchovy fillets, minced
- 1 cup thinly sliced radishes This is about 6 radishes, give or take
- 4 cup fresh chopped chives
Ingredients
- 1 petite French baguette, About 10-12 inch long baguette; or you could halve a large baguette
- 1/2 cup salted butter
- 6 anchovy fillets, minced
- 3 TBSP freshly chopped chives
- 1 cup thinly sliced radishes, This is about 6 radishes, give or take
Instructions
- Slice the baguette into thin 1/2-inch slices and set them aside on a serving platter.
- Slice your radishes, preferably on the thinnest or second to thinnest setting on your mandolin; set aside. Roughly chop the chives into tiny bits and set those aside too. Finally, roughly chop the anchovy fillets into small bits.
- In a small bowl, mix the room temperature butter with the chopped anchovy fillets and about a tablespoon of chopped chives until well blended.
- Smear about 2 teaspoons-worth, more or less, of the anchovy butter over the baguette slices, then top with the radish slices and garnish with chives. Serve immediately!
