Sometimes a recipe surprises me in the best way. Why have I never made walnut butter before? And why haven't I realized the exceptional pairing of walnuts and radishes? Now it will be a matter of making up for lost time.
Today's recipe is inspired by Mark Bittman's "updated tea sandwiches." Bittman made a paste with walnuts and slathered it on bread slices. So simple. So sublime.
To make the walnut butter, add 1 cup of walnuts to a food processor along with a couple of teaspoons walnut oil and a pinch of salt. Pulse to combine. If it's too dry, gradually add more oil until it begins to blend. The butter doesn't have to be perfectly smooth. I actually enjoyed a bit of texture when it was spread on the toasted crostini. (If you do a search for walnut butter online, you'll find that many use cinnamon, which would be magical on toast in the morning, but as a dinner appetizer, I omitted it.)
I sauteed about 5 large, chopped radishes in a bit of oil and placed them on top with a sprinkle of parsley.