Photo by Michael Piazza / Styled by Catrine Kelty

In a small bowl, combine equal parts softened unsalted butter and white miso (South River in Conway, MA, has a nice one) until you have a smooth consistency. Spread a thin layer of the mixture over your toasts, then shingle on thinly shaved radishes (a mandoline comes in handy here).

And just to hammer home that it’s spring, top with a scattering of fresh pea shoots or sprouts.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.