Radishes and Smoked Butter

Radishes dipped in butter and salt are one of the most classic appetizers of early spring. Our favorite version uses the smoked butter from Boss Mouse Cheese Company.


2 bunches radish, breakfast, easter egg, or red round
1 block smoked butter, softened
crunchy salt


  1. Allow the butter to soften to room temperature
  2. Wash and cut the radishes in half lengthwise
  3. Schmear the cut side of the radish with smoked butter
  4. Sprinkle with crunch salt and serve immediately
  5. Note: this also works well as a platter with the radishes in a pile, the salt in a little dish, and the butter left as a block with a knife near by.