Set the butter out so that it reaches room temperature.

Slice a baguette tartine style (as seen below), or in small slices on the bias. Julienne or rough chop your fresh herb of choice. Slice the radishes (thick or thin depending upon your preference and how much crunch you prefer. I realized I wanted my thicker after slicing most rather thin. I do love a good crunch.

On each slice of bread, spread some butter. Top with radish slices, a few grains salt, and fresh herb.