Asian Fusion Radish and Chive Bites (Low FODMAP)

20 Minutes prep • Low FODMAP • Makes 16 - 20 Pieces • Ok to make ahead: Steps 1-2

Looking for a different, delicious, low FODMAP, easy-to-make, and fun new appetizer to add to your repertoire? This is it! Inspired by a recipe I found in Bon Appetit over 15 years ago, this Asian-influenced appetizer is perfect for summer barbecues, potlucks, and backyard get-togethers. The sliced sourdough baguette is spread with a wonderful compound butter and layered with crisp radishes. Finished with a sprinkle of salt, these appetizers will delight your guests with their freshness and flavor.

Ingredients

1/4 cup (1/2 stick) salted butter, room temperature

2 tablespoons fresh chives, finely chopped plus more for serving

1 tablespoon toasted sesame seeds

1/4 teaspoon fresh ginger, grated

1/4 teaspoon toasted sesame oil

1/8 teaspoon Kosher salt

1/8 teaspoon black pepper

1 sourdough baguette, cut into 1/4-inch slices

4 radishes, thinly sliced

Fleur de sel or Diamond Crystal Kosher salt

Directions

(1) Prepare: Let the butter come to room temperature (do not melt); chop the chives; grate the ginger; slice the baguette.

(2) Make the compound butter: Combine the butter, 2 tablespoons of chopped chives, sesame seeds, ginger, toasted sesame oil, salt and pepper in a small bowl. Stir well to combine.

Make-ahead note: At this point, you may set everything aside until you’re ready to assemble and serve.

(3) Build: Spread the butter on the bread slices. Top with two or three radish slices, overlapping is fine. Sprinkle with remaining chives and the fleur de sel or Kosher salt.

(4) Plate and serve: Serve in one layer as an appetizer or fun side dish. These are best eaten fresh so don’t worry about storing leftovers.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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