Using a mandoline or a knife if you have a steady hand, cut the watermelon radish into thin slices. I used a knife so my slices were a little uneven in their thickness but it was FINE. You do not need to peel the radish. I repeat, you do not need to peel the radish. I know the skin looks a little rough and elephant-like but it's totally edible.

Spread a tablespoon (or more) of the boursin cheese on each slice of toast. Top with three slices of watermelon radish.

Garnish with fresh chopped herbs, salt and pepper. I used chives but I think parsley would work just as well. Finally, drizzle with olive oil...or don't. Seriously, I could go either way on the olive oil. It adds that little something that olive oil always adds but you won't miss it if it's not there.