Recipe courtesy of Garde Manger
Total:
30 min
Active:
30 min
Yield:
about 48 pieces
Level:
Easy

Ingredients

Directions

In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.

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