March 12, 2018

Ingredients

  • 6 ounces feta cheese, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 small shallot, peeled, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • ¼ teaspoon salt
  • grind of fresh pepper
  • 2 tbsp chopped fresh mint leaves
  • 2 large watermelon radishes or 1 large bunch smaller radishes
Garnish
  • 24 sprigs fresh mint or Italian parsley
  • 24 toothpicks

Instructions

For the whipped feta: place the feta, cream cheese, shallot and garlic in bowl of a food processor fitted with the steel blade. Pulse to combine. Add 2 tablespoons olive oil, lemon juice, salt and pepper. Process until smooth.

Use watermelon radishes for stuffed canapés. Wash and dry radishes. Using a mandoline, thinly slice radishes in to thin circles. Put 6 slices aside. Spread a thin layer of feta spread on half of one side of remaining radish slices. Roll to create a horn shape. Secure with toothpick. Thinly julienne the 6 slices of watermelon radish. Insert julienne radish and sprig of mint or parsley into each canapé.

To serve as a dip: Place feta spread in a bowl. Serve with whole or halved smaller radishes.

Ingredients

  • 6 ounces feta cheese, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 small shallot, peeled, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • ¼ teaspoon salt
  • grind of fresh pepper
  • 2 tbsp chopped fresh mint leaves
  • 2 large watermelon radishes or 1 large bunch smaller radishes
Garnish
  • 24 sprigs fresh mint or Italian parsley
  • 24 toothpicks
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