Recipe - Stuffed Radishes

1 pound Radishes (about eighteen 1
1/4inch), halved crosswise
4 ounce Cream cheese; softened
One half cup Kalamata or other
brinecured black olives,
pitted and minced
1 tablespoon Drained bottled capers;
chopped fine
2 tablespoon 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 melonball cutter hollow out a 3/4inch 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 1/2inch 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 One half hours in advance and kept
covered and chilled.

Yield: 36 hors d'oeuvres

Recipe by: Cooking Live Show #CL8927 Posted to MCRecipe Digest V1 #720 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997