4 Serves
15 Mins
3 g
9 g
29 g
In a small mixing bowl, combine the softened butter with the anchovy paste and two tablespoons of finely chopped chives, mixing until smooth and well-incorporated.
Ingredients, vitamins, and health benefits
Butter
Anchovy Paste
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
179 mg / 4,700 mgSodium
390 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
17 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Using a serrated knife, slice the baguette into uniform rounds and spread a generous layer of the prepared anchovy butter onto one side of each slice.
Arrange the radish slices over the buttered bread, overlapping them slightly to ensure full coverage, then garnish with the remaining chives and a light sprinkle of salt.
Chives
Baguette
Radishes
Salt
Vitamin A
25 µg / 900 µgVitamin C
14 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
179 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
17 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
76
g54
g35
g
French
FrenchZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g