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Stuffed Radishes




Source of Recipe


MOM
1 lb Radishes (about eighteen 1-1/4-inch), halved crosswise
4 oz Cream cheese -- softened
1/2 c Kalamata or other-brine-cured black olives,-pitted and minced
1 tb Drained bottled capers-chopped fine
2 tb 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