- 1/3 pound blue cheese
- 1/4 pound cream cheese
- Kosher salt and freshly ground black pepper
- 1/3 cup heavy cream, whipped to soft peaks
- About 48 (1 1/2-inch) white bread rounds, buttered and toasted
- About 48 thin slices radish
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.