Seasonal Bite: Radish on Baguette

The French tradition of slathering a hunk of baguette with sweet butter and topping with thinly sliced radishes and a sprinkle of flaked sea salt sings of spring, but it’s the combination of flavors and textures—spicy, creamy, crunchy, chewy—that make this humble light lunch or hors d’oeuvres so appealing. For a modern spin, substitute sweet goat-milk butter, fresh chevre or sheep-milk ricotta, and garnish with arugula, or finely chopped chervil or chives.