Radishes With Chive Cream Cheese Recipes

Steps:

• In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it.

Steps:

• Trim root ends of radishes so radishes will stand upright and cut 1/4 inch from stem ends. With a small melon-ball cutter scoop out center of each radish, leaving a 1/3-inch-thick shell.
• In a small bowl whisk together cream cheese, lemon juice, chives, and salt and pepper to taste. With a small knife fill radishes with cream cheese mixture.

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

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.