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Ingredients
- 1 lb radishes halved crosswise (about eighteen 1 1/4-inch)
- 4 ounce cream cheese softened
- 1/2 c. Kalamata or possibly other brine-cured black pitted and chopped olives
- 1 Tbsp. liquid removed bottled capers minced fine
- 2 Tbsp. chopped fresh parsley leaves plus small sprigs for garnish
Directions
- Trim the narrow end of each radish half so which 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 cool water. In a bowl cream the cream cheese, stir in the olives, the capers, the chopped parsley, and salt and pepper to taste, and transfer the
- mix 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 min, and pipe the cream cheese mix into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hrs in advance and kept covered and chilled.
- Makes about 36 hors d'oeuvres.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 537g | |
| Calories 458 | |
| Calories from Fat 346 | 76% |
| Total Fat 39.37g | 49% |
| Saturated Fat 22.03g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 782mg | 33% |
| Potassium 1151mg | 33% |
| Total Carbs 19.37g | 5% |
| Dietary Fiber 7.0g | 23% |
| Sugars 11.33g | 8% |
| Protein 9.92g | 16% |
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