Preheat the oven to 450
Melt butter. Finely mince garlic. To the melted butter add the algae oil and the garlic. Add the salt, total seasoning, and parsley. Stir and set aside.
Cut up 2 slices bacon and cook in a skillet until just done. Remove and drain on paper towels. When cooled chop into bits and set aside.
Cut both ends off the radish. Don’t cut too much. Wash thoroughly. I used a pre-packaged pre-washed package but still washed them and trimmed them up a bit.
Put the radishes in a pot of half water and half beef broth. Boil until fork-tender.
Remove from the broth mixture onto some paper towels to drain, slightly. Discard the broth.
Transfer the boiled radishes to a parchment-lined baking sheet. Using a flat-sided cup or ramekin smash each radish. (Helps to spray oil on the bottom of whatever you are using to flatten radish)
Don’t flatten out too much as you don’t want them to fall apart when served. You can blot any excess water off from on top of them or on the tray.
Spoon about ½ – 1 teaspoon of the garlic butter mixture over the tops of each radish.
Pop into the oven for 15 min. (mine were in there for 17 min). Top each radish with about a teaspoon of shredded cheese and a few of the bacon bits. Pop back into the oven for about 10 min.
Remove from oven and cool slightly.
Serve with Homemade Ranch Dip.