| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Radishes (about eighteen 1 1/4-inch), halved crosswise |
| 4 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Kalamata or other brine-cured black olives, pitted and minced |
| 1 |
tb |
Drained bottled capers; chopped fine |
| 2 |
tb |
Minced fresh parsley leaves plus small sprigs for garnish |
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.
Yield: 36 hors d'oeuvres
Recipe by: Cooking Live Show #CL8927 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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