BLUE CHEESE STUFFED RADISHES (about 36 hors d’oeuvres)

1 pound radishes (about 18, each about 1-1/4 inches in diameter), halved crosswise

5 ounces (about 2/3 cup packed) fine quality blue cheese, such as Gorgonzola, Maytag, Stilton or Roquefort, softened

2 tablespoons unsalted butter, softened

about 36 drained, bottled capers


1.   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 ¾ inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water.

2.  In a bowl, cream together the blue cheese and the butter with a fork until the mixture is smooth and transfer it to a pastry bag fitted with a ½ inch plain tip.  Transfer the radishes, hollowed side down, to paper towels, let them drain for 5 minutes, and pipe the cheese mixture into them.

3.   Arrange the radishes on a plate and top each with a caper.

from Gourmet’s America

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