Toasted Pita with Spring Radish and European Butter

The idea came of a recent meal at Duo in Denver, what's shocking to me is I generally don't have much of a liking for radishes but Duo woke me up to this flavor pairing.

From gastronomic guesswork

The pitas were cut, toasted at 350F for 10 minutes until crisp. Using very cold unsalted European butter, cut a very thin slice lengthwise to a stick (nearly transparent) and place on the pita toasts. Using a mandolin, slice the radishe very thin (1/32") and top the toasts, finishing with a gentle dusting of maldon sea salt. Employing gentle heat, melt the butter and slightly wilt the radishes (I used a heat lamp for this). A light, sweet, and refreshing starter; kudo to the team at Duo for opening my eyes on radishes.