I pick up my next week's share tomorrow and I still have two leftovers from last week, radishes and turnips. Sure, the radishes could have gone into a salad, but I'm on the hunt for some different kinds of of recipes here, things you wouldn't normally think to do with radishes. So I headed to my friend Google and came up with this little tasty appetizer that is simple, yet elegant. These stuffed radishes are crisp, smooth, with a touch of salt. I piped a couple of them so you could see how pretty they *could* be. To be honest, I simply spooned in the rest after I did these too. It's a lazy Saturday afternoon, I didn't have a lot in me, just enough to pour myself a glass of Trimbach Pinot Gris and get down to work.
Makes 36 appetizers
1 pound (about 18) radishes, greens removed, halved crosswise
4 ounces cream cheese, softened
1/2 cup Kalamata or other brine-cured black olives, pitted and minced
1 tablespoon drained bottled capers, chopped fine
2 tablespoons minced fresh parsley leaves plus small sprigs for garnish
Trim the narrow end of each halved radish so that the half will stand upright. Hollow out a 3/4 of an inch cavity in the middle of each half with a melon ball cutter or small sharp edged spoon. When finished with each, drop in bowl filled with ice water.
In another bowl, cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste (I find you don't need salt at all in this). Transfer the radishes to paper towels, hallow sides down, and let them drain for 5 minutes. After they've drained, pipe the cream mixture into the radish halves, garnish with sprig of parsley and you're done! They can be stuffed 90 minutes in advance and then kept chilled until serving.