3 tablespoons unsalted butter, browned and cooled
1/2 cup tahini
1 bunch radishes, greens removed
1/4 cup sesame seeds
Flaky sea salt
Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.
Prepare a baking sheet covered with a layer of parchment paper, and place sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and tahini. Dip the radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes. Transfer the baking sheet to the refrigerator and chill for about 10 minutes. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, like Maldon; and then sprinkle with sesame seeds, coating the whole radish. Return to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.