Recipe By : Cooking Live Show #CL8927
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound radishes (about eighteen 1 1/4-inch) -- halved
crosswise 4 ounces cream cheese -- softened
1/2 cup kalamata or other brine-cured black -- pitted
and minced
-- olives
1 tablespoon drained bottled capers -- chopped fine
2 tablespoons minced fresh parsley leaves plus small
-- sprigs for garnish
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.
