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| Radish Canapes |
From the kitchen of Andrea Andros. It's easy to prepare the spread ahead of time.
This has a lovely pink color. This was in the 1st Family Cook Book.
This has a lovely pink color. This was in the 1st Family Cook Book.
1 bunch fresh radish, trimmed & scrubbed clean
Grate all but one radish.
Drain in sieve for 30 minutes.
Squeeze out excess liquid with hands OR wring out in paper towels
(do not use cloth towels, as radish liquid stains).
When radishes are as dry as possible, combine with:
8 oz cream cheese, room temp
1 Tbsp fresh parsley, chopped fine
1 Tbsp fresh chives, chopped fine
1 Tbsp fresh lemon juice (or to taste)
a bit of kosher salt
To serve:
Spread mixture on tosted cocktail breads, cut on diagonal, crusts removed
OR use crackers
Thinly slice reserved radish for garnish.
Stand a slice atop each toast.
Sprinkle with a touch of coarse, kosher salt.
Grate all but one radish.
Drain in sieve for 30 minutes.
Squeeze out excess liquid with hands OR wring out in paper towels
(do not use cloth towels, as radish liquid stains).
When radishes are as dry as possible, combine with:
8 oz cream cheese, room temp
1 Tbsp fresh parsley, chopped fine
1 Tbsp fresh chives, chopped fine
1 Tbsp fresh lemon juice (or to taste)
a bit of kosher salt
To serve:
Spread mixture on tosted cocktail breads, cut on diagonal, crusts removed
OR use crackers
Thinly slice reserved radish for garnish.
Stand a slice atop each toast.
Sprinkle with a touch of coarse, kosher salt.
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