Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 32 hors d'oeuvres
Ingredients
12 large radishes (about 3/4 pound)
an 8-ounce package cream cheese, softened
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh chives
1 tablespoon fresh lemon juice
coarse salt to taste
8 slices pumpernickel or rye bread, crusts discarded, each slice cut into 4 triangles and toasted
Preparation
Step 1
Into a bowl finely shred 8 radishes and squeeze out excess liquid. In another bowl stir together cream cheese, herbs, and lemon juice. Stir in grated radishes and salt and pepper to taste. Radish mixture may be made 1 day ahead and chilled, covered.
Step 2
Just before serving, spread radish mixture on toasts. Thinly slice remaining radishes and arrange a few slices decoratively on each canapé. Sprinkle canapés with salt to taste.
