• Recipe by Claire Ferrandi

    Buttered croûtes with crunchy, sliced radish and baby basil

    Serves: 6
    Cooking Time: 15 minutes


    • 1 loaf ciabatta, sliced into 3 lengthways
    • 45ml (3 tbsp) olive oil
    • butter, softened, to spread
    • handful radishes, finely sliced
    • salt and freshly ground black pepper, to taste
    • fresh micro basil leaves, to garnish (optional)



    Using a heart-shaped cookie cutter, cut heart-shaped toasts out of the ciabatta.


    Heat the olive oil in a pan over medium heat and toast the heart-shaped pieces of ciabatta in batches until golden brown, 1 minute on each side.


    Spread the toasts thickly with butter, arrange the radish slices on top of each piece and season well to taste. Arrange on a platter and garnish with micro basil leaves, if desired, to serve.