| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
August 1993 |
1 |
servings |
INGREDIENTS
| 5 1/2 |
oz |
Soft mild goat cheese; (such as Montrachet) |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Chopped radishes |
| 2 |
tb |
Chopped green onion tops |
| 1/2 |
lb |
Green beans; trimmed |
| 1 |
cn |
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
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