I bought a small block of European butter (with fleur de sel) to dip radishes in, for a dinner party (something I'd read about and thought looked elegant and delicious...but, was kind of blah). I didn't use that much of the butter and now would like to use it in some other form for another dinner party. Any ideas? Obviously, it'd be great with a good baguette on it's own, but was just wondering about other applications.
(I attached a picture of my buttered radishes...they were beautiful, just, not what I'd hoped for. Maybe it was because the radishes were too cold and the contrast between the chilly radishes and the room temp butter wasn't right?)