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