I don’t have a picture of radish bread, so I’ve provided a picture of a radish. I’m also not looking up radish bread to see if it’s an actual thing so I can believe my wife made it up in her genius.
Take a French loaf or baguette. Cut it in half. Apply liberal amounts of butter on each side. Chives. Radishes. Pepper. I might be missing something. Eat.
Describing food is not my best skillset as I tend to block the experience into easily accessible groupings such as “Wow” or “Yeah” or “I’m not finishing this”. Radish bread falls somewhere just shy of “Wow” into a possible “Great” or “Mmmmm”. It’s easy. Simple. A good marriage of cream and snap, sharp and spicy. And though I would hesitate to label anything slathered in butter “light”, the amount of intake isn’t large enough to make one feel bogged down enough to constitute a relaxed lunch.