|Thin white bread slices||24|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Radishes||1 Bunch (100 gm), trimmed and sliced thin (About 12)|
1. Cut 2 rounds from each slice of bread with a 2-inch cutter; spread rounds with butter or margarine, using about a half teaspoonful for each.
2. Arrange in a single layer on a cooky sheet or large tray lined with a damp towel. Place 2 radish slices, overlapping, on top of each round; trim with a sprig of parsley. Cover with waxed paper, foil or plastic wrap; chill.