Radish Goat Cheese And Black Bread Canapes Recipes

Steps:

• Spread six slices of bread with the cheese and six with the butter.
• Cover the cheese with a layer of overlapping radish slices. Cover with the buttered bread. Wrap each sandwich in plastic wrap and refrigerate until ready to serve.
• To serve, cut each sandwich in four and arrange the canapes on a platter. Decorate the platter with whole radishes.

Steps:

• Wash radishes and radish leaves well. Dry thoroughly. Cut leaves from radishes, leaving 1-inch of stem attached to each radish. Remove any spidery roots. Scatter radish leaves on large plate or platter. Cut radishes in half lengthwise and place on radish greens, cut side up. Place goat cheese in food processor with two teaspoons cold water. Process just until smooth and thick, careful not to over mix. With a butter knife, spread cheese thickly on cut side of each radish, or pipe through a pastry bag. Refrigerate until ready to use. In a small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma. Add salt and mix well. Sprinkle each radish with cumin-salt mixture.

Steps:

• In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.

Steps:

• In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
• Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
• Garnish hors d'oeuvres with chervil.

Steps:

• Combine first 4 ingredients in a bowl, stirring well.
• Add radishes and oregano and toss to coat.
• Place 1 cup of baby spinach on each of 4 plates.
• Using a slotted spoon top each plate with 1/2 cup of radish mixture.
• Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
• Drizzle remaining dressing evenly over salad.

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.

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.