Stuffed Radishes

Recipe Ingredients

1 lb	454g / 16oz	Radishes - halved crosswise
		(abt eighteen 1 1/4" dia radishes)
4 oz	113g	Cream cheese - softened
1/2 cup	46g / 1.6oz	Kalamata olives - pitted, minced
		(or other brine-cured black olives)
1 tablespoon	15ml	Drained bottled capers - chopped fine
2 tablespoons	30ml	Minced fresh parsley leaves - plus small
		Parsley sprigs - for garnish

Recipe 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.

This recipe yields 36 hors d'oeuvres.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8927)

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