We’re going to keep things extra simple today.

When life gives you too many radishes, you can go two ways. You can pickle them, or you could eat them on toast.

Butter and radishes are a well known French combination—the pepperiness of the radishes is cooled and mellowed by the creaminess of butter. When eaten on top of a crusty piece of toast, it makes for a lovely summer snack. Or lunch if you accidentally eat all 8 pieces.

When you add anchovies to the mix, you’ve got something even more special. That ping of saltiness and fishiness balances the tiny toasts out nicely.

This really isn’t a recipe as it is a concept. If you’re an anchovy enthusiast like I am (I can easily eat them straight out of the tin), feel free to mash even more anchovies into your butter. If you’re skeptical, try it anyways, and add in as many or as few anchovies as your heart desires. Your anchovy to butter ratio is up to you.