Stuffed radishes

1 Servings

Ingredients

Quantity Ingredient
1 pounds Radishes (about eighteen 1 1/4-inch), halved crosswise
4 ounces Cream cheese; softened
½ cup Kalamata or other brine-cured black olives, pitted and minced
1 tablespoon Drained bottled capers; chopped fine
2 tablespoons Minced fresh parsley leaves plus small sprigs for garnish

Directions

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a ¾-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water.

In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a ½-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1½ hours in advance and kept covered and chilled.

Yield: 36 hors d'oeuvres

Recipe by: Cooking Live Show #CL8927 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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