Radish Canapes Leeds Recipes

RADISH CANAPES WITH BLACK-OLIVE BUTTER

Radish Canapes with Black-Olive Butter image

Spread small radish canapes with a pungent olive butter.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 7

Ingredients

16 oil-cured black olives, pitted and finely chopped
2 scallions, finely chopped
3 tablespoons finely chopped fresh mint
4 ounces (1 stick) unsalted butter, softened
Freshly ground pepper
1 baguette, thinly sliced crosswise and toasted
4 red radishes

Steps:

Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.

RADISH CANAPES LEEDS

Radish Canapes Leeds image

Can be prepared in 45 minutes or less.

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 7

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

Steps:

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.
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.

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