Stuffed radishes

 
                              Stuffed Radishes
 
 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.
 
 Yield: 36 hors d'oeuvres
 
 
 
 
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