*  Exported from  MasterCook  *

                             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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