- 16 medium radishes, trimmed and halved crosswise
- 4 tablespoons unsalted butter, softened
- 1 tablespoon plus 1 teaspoon minced chives
- Kosher salt
Arrange the radishes, cut side up, on a serving plate. In a bowl, blend the butter with 1 tablespoon of the chives and season with salt. Transfer the chive butter to a small pastry bag fitted with a small star tip and pipe a star onto each radish half; or use a small spoon to dollop the butter on the radishes. Sprinkle with the remaining 1 teaspoon of chives and serve.