HARD-COOKED EGGS WITH RADISHES AND ANCHOVY-BUTTER CROSTINI

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Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini image

Hard-cooked farm-fresh eggs add a rich touch to colorful, mild radish varieties, briny anchovy butter smeared on crunchy toast, and flaky sea salt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1 stick unsalted butter, room temperature
6 olive oil-packed anchovy fillets, finely chopped
2 garlic cloves, minced
3 large hard-cooked eggs, cooled and halved
2 to 3 bunches radishes, such as French Breakfast and Easter Egg, washed well
1 medium baguette, sliced into 1/2-inch-thick rounds and toasted
Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling

Steps:

  • Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

*** Explore more Hard-Cooked Eggs With Radishes And Anchovy-Butter Crostini Recipes »

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