"The French Radishes! Radish cut in half, topped with butter and salt. My boyfriend threw in a little extra ground salt and pepper, and then Sriracha for good measure and pounded them all out. This recipe made me realize how satisfying it is to bite into a crisp radish. The butter softens that little bite and the salt adds the heightened flavor. I looked up other ways to cook radishes and @bonappetitmag put together a simple set called "radishes three ways". Would recommend looking at that if you enjoy radishes as a unique appetizer. // recipe from forestfeastcookbook"