Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Radishes - halved crosswise (abt eighteen 1 1/4" dia radishes)

  2. 4 oz 113g Cream cheese - softened

  3. 1/2 cup 46g / 1.6oz Kalamata olives - pitted, minced (or other brine-cured black olives)

  4. 1 tablespoon 15ml Drained bottled capers - chopped fine

  5. 2 tablespoons 30ml Minced fresh parsley leaves - plus small Parsley sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 3/4-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 1/2-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 1 1/2 hours in advance and kept covered and chilled. This recipe yields 36 hors d'oeuvres.


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