Thinly sliced dense, white bread, such as Pepperidge Farm "Very Thin"
Unsalted butter, softened
Flaky salt, such as Maldon
Radishes, thinly sliced into circles (use the mandoline if you have one handy)
Spread bread with softened butter. Sprinkle with a little salt. Dot on radish rounds (not touching).
Get out the biscuit cutters. Punch out circles, slightly larger than each radish round. You may need a few sizes.
Decorate each tiny sandwich with two lengths of snipped chive, crisscrossed. Enjoy, open-faced.
See Step 3 in recipe above.
Leah Eskin is a Tribune Newspapers special contributor. Email her at email@example.com.