Lightly toast the bread and set aside to cool to room temperature.
Wash the radishes and remove the root end using a sharp knife. Using a mandoline set to 1/8" or a sharp paring knife, slice the radishes into paper-thin slices. If using a mandoline, use the finger guard when slicing to prevent the radish from rolling into the cutting blade or injuring your fingers.
Soften the butter by smashing with the back of a fork. Remove the thyme leaves from the stem and sprinkle over the butter. Pull the chive blossom apart into individual petals and add to the butter. Season lightly with salt and pepper. Mix the herbs and seasonings into the butter using the fork until it is well incorporated.
Using a serrated knife, cut each slice of toasted bread into snack sized pieces. Place the bread on a large platter or board for serving along with the sliced radishes and herb butter. Serve and enjoy!