Radishes and Butter French Appetizer (Perfect For Easter Brunch!)

With Easter brunch right around the corner, this Radishes and Butter appetizer is the perfect light, crisp bite to serve guests. It’s fresh, flavorful, and the kind of dish that adds a sophisticated touch without hours of prep.

In this post, we’ll walk through how to prepare it, why it’s rooted in French culinary tradition, and dive into the health benefits of radishes — a vegetable that deserves more love this spring.

What Is the Classic French Radish and Butter Appetizer?

The French call it “Radis au Beurre”, which translates simply to radishes with butter. And that’s exactly what it is — thinly sliced or whole radishes served with rich European-style butter and a sprinkle of flaky sea salt.

Traditionally, the French enjoy radishes this way as a starter, often served with a crusty baguette. The bitter bite of the radish is mellowed by the creamy, cold butter and perfectly balanced by a dash of sea salt. Sometimes, it’s enjoyed as a quick afternoon snack, accompanied by a glass of chilled wine.

It’s a humble dish that speaks to the heart of French cooking — celebrating seasonal produce with minimal interference.

How to Make Radishes and Butter (Perfect for Easter!)

This is one of those recipes where the quality of the ingredients truly matters. You don’t need much — just a handful of fresh radishes, good butter, flaky sea salt, and an herbaceous touch.

Ingredients:

• 1 bunch of fresh radishes (washed and sliced thinly)
• High-quality butter (room temperature) — European butter is best for its richness
• Flaky sea salt (I love Maldon sea salt)
• Fresh dill (optional but highly recommended)
• Optional: fresh baguette slices for serving

Instructions:

1. Prep the radishes:
   Wash your radishes thoroughly and slice them thinly. I prefer keeping the tops on for a rustic French presentation if they’re vibrant and clean.
2. Butter the radishes:
   Spread a thin layer of butter on some of the radish slices. Leave a few plain for contrast — this gives your guests a choice between fully dressed or simply salted radishes.
3. Season generously:
   Sprinkle Maldon sea salt over the buttered radishes. Don’t be shy — that crunch of salt is what ties this appetizer together.
4. Add fresh dill:
   For a fresh spring touch (and a nod to the Easter season), garnish with sprigs of dill. It adds a hint of brightness that pairs beautifully with the buttery texture.
5. Serve:
   Arrange the radishes on a small platter or wooden board. Optionally, serve with thin slices of baguette so guests can create their own combinations.

Pro Tip:

Use European butter like Président, Plugrá, or Kerrygold. The higher fat content makes it creamier and more luxurious — perfect for this minimalist dish. I personally love Kerrygold 🙂

Why This Appetizer Is Perfect for Easter Brunch

Easter brunch is all about welcoming spring, gathering with loved ones, and enjoying lighter fare that reflects the season’s freshness.

Radishes naturally peak in spring, making them a symbolic — and seasonal — choice. Their vibrant pink and white hues add a festive pop of color to your table, evoking that perfect Easter palette without needing dyes or decoration.

Best of all, this appetizer requires no cooking, making it ideal for busy Easter mornings when the oven is already full of ham, quiche, or roasted vegetables.

A Brief History of Radishes and Butter in French Cuisine

The radish has been cultivated for thousands of years, tracing back to Egypt and ancient China. By the 16th century, radishes became a staple in Europe, loved for their easy cultivation and sharp flavor.

In France, the radish’s rise in popularity coincided with the country’s deep appreciation for terroir — the idea that every vegetable, fruit, or wine carries the essence of the soil and region it’s grown in. French markets burst with freshly harvested radishes in spring, making them a celebrated symbol of the season.

The simple act of pairing radishes with butter and salt became commonplace in the French countryside. Farmers, laborers, and aristocrats alike enjoyed this combination — a snack that needed no special tools or preparation. The bitterness of the radish, softened by the butter and lifted by the salt, made it a perfect nibble with wine or an accompaniment to bread.

Today, you’ll find Radis au Beurre served in Parisian bistros, countryside cafés, and even Michelin-starred restaurants. It remains a timeless French classic.

Health Benefits of Eating Radishes

Beyond their culinary appeal, radishes are a nutritional powerhouse — making them a guilt-free addition to any Easter spread.

1. Rich in Vitamin C

Radishes are loaded with Vitamin C, supporting immune health — perfect for the seasonal transition into spring. A single cup offers around 29% of your daily Vitamin C needs.

2. Supports Digestion

Their fiber content supports digestion and gut health. Radishes also contain compounds that aid in bile production, promoting better fat digestion — which balances the richness of the butter in this dish!

3. Low in Calories, Big in Flavor

Radishes are incredibly low in calories (about 19 calories per cup) but pack a peppery punch, making them a flavorful addition without adding heaviness.

4. Hydrating Properties

Thanks to their high water content, radishes help keep you hydrated — ideal for springtime when the weather warms up.

5. Natural Detoxifier

In many cultures, radishes are considered a detoxifying vegetable. They support liver health and may assist in flushing toxins from the body.

This is one of my favorite appetizers and it’s so easy to make! I hope you enjoy 🙂