Yield: 1 servings
|5½ ounce||Soft mild goat cheese; (such as Montrachet)|
|2 tablespoons||Olive oil|
|3 tablespoons||Chopped radishes|
|2 tablespoons||Chopped green onion tops|
|½ pounds||Green beans; trimmed|
|1 can||Baby corn; drained (15-ounce)|
|1 \N||Radish bunch; tops left on|
|\N \N||French bread baguette slices|
|\N \N||Additional chopped radishes|
|\N \N||Additional chopped green onion tops|
Blend cheese, oil and generous amount of pepper in processor until smooth.
Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water.
Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.
Bon AppetitAugust 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.