| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
August 1993 |
1 |
Servings |
INGREDIENTS
| 5 1/2 |
oz |
Soft mild goat cheese, such |
|
|
as Montrachet |
| 2 |
T |
Olive oil |
| 3 |
T |
Chopped radishes |
| 2 |
T |
Chopped green onion tops |
| 1/2 |
lb |
Green beans, trimmed |
| 1 |
|
Baby corn, drained |
|
|
15-ounce |
| 1 |
|
Radish bunch, tops left on |
|
|
French bread baguette slices |
|
|
Additional chopped radishes |
|
|
Additional chopped green |
|
|
onion tops |
INSTRUCTIONS
Blend cheese, oil and generous amount of pepper in processor until
smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped
green onion tops and just blend in. Transfer to bowl. Blanch green
beans in large pot of boiling salted water until crisp-tender. Drain.
Rinse with cold water. Drain well and pat dry. (Dip and beans can be
prepared 1 day ahead. Cover separately and refrigerate.) Place dip in
center of platter. Surround with green beans, corn, whole radishes and
bread. Sprinkle dip with additional chopped radishes and onions.
Serves 4. Bon AppetitAugust 1993 Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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