Radish Canapes Leeds Recipe Epicuriouscom

RADISH CANAPES WITH BLACK-OLIVE BUTTER

Steps:

• Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.

RADISH CANAPES LEEDS

Steps:

• Into a bowl finely shred 8 radishes and squeeze out excess liquid. In another bowl stir together cream cheese, herbs, and lemon juice. Stir in grated radishes and salt and pepper to taste. Radish mixture may be made 1 day ahead and chilled, covered.
• Just before serving, spread radish mixture on toasts. Thinly slice remaining radishes and arrange a few slices decoratively on each canapé. Sprinkle canapés with salt to taste.

RADISH AND GOAT CHEESE CANAPES

Steps:

• Trim the tops from the radishes and wash and pat dry. Chop some of the brightest and freshest tops to make two-thirds cup.
• Pulse the chopped tops with the goat cheese in a small food processor until nearly smooth.
• Thinly slice the radishes. Slice the baguette thin and lightly toast.
• Spread 2 - 3 teaspoons of the goat cheese mixture on each slice. Top each slice with 3 or 4 radish slices and sprinkle with coarse salt. Serve on a platter lined with remaining radish tops.

RADISHES AND SCALLIONS

Steps:

• In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.

RADISH, GOAT CHEESE AND BLACK BREAD CANAPES

Steps:

• Spread six slices of bread with the cheese and six with the butter.
• Cover the cheese with a layer of overlapping radish slices. Cover with the buttered bread. Wrap each sandwich in plastic wrap and refrigerate until ready to serve.
• To serve, cut each sandwich in four and arrange the canapes on a platter. Decorate the platter with whole radishes.