Radishes with chive butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | Stick unsalted butter; softened (6 | |
| ; tablespoons) | ||
| 2 | tablespoons | Cream cheese; softened |
| 1 | tablespoon | Minced fresh chives |
| ¼ | teaspoon | Freshly grated lemon zest |
| Tabasco to taste | ||
| 18 | Radishes; (about 2 bunches), | |
| ; the leaves trimmed, | ||
| ; leaving 1 inch of | ||
| ; the stem, and the | ||
| ; radishes halved | ||
| ; lengthwise | ||
| 36 | Fresh flat-leafed parsley leaves for | |
| ; garnish | ||
Directions
In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it.
Makes 36 hors d'oeuvres.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.