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Radish garlic canape

8 oz. quality cream cheese, softened

1 Tbs butter, softened

½ to ¾ cup finely chopped radishes

½ cup chopped fresh garlic scapes or chives

salt

 

In a medium bowl, beat together the cheese and butter until fluffy.  Lightly squeeze the radishes to press out extra moisture and add to the bowl.  Add the chopped garlic scapes and mix well.  Season with salt to taste, cover, and refrigerate until firm but still spreadable, at least 1 hour or up to overnight. Serve with pumpernickel triangles and/or small cocktail rye bread rounds.  Garnish with thinly sliced radish rounds, watercress tips, and/or whole chives.

 

Makes about 1 cup

 

From The Gardener’s Community Cookbook by Victoria Wise

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