Radish Butter

From The Splendid Table, via Gina Johnson

½ pound round red radishes, trimmed, at room temperature

6 tablespoons unsalted butter, completely softened

¼ teaspoon kosher salt, or ½ teaspoon Maldon salt

⅛ teaspoon freshly ground white or black pepper

About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves

Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid. Transfer to a medium bowl and add 4 tablespoons of the butter. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).