Recipe courtesy of Rozanne Gold
Little Radishes with Whipped Goat Cheese and Toasted Cumin
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- Level: Easy
- Yield: Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 14
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 26 mg
- Level: Easy
- Yield: Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 14
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 26 mg
Ingredients
Directions
- Wash radishes and radish leaves well. Dry thoroughly. Cut leaves from radishes, leaving 1-inch of stem attached to each radish. Remove any spidery roots. Scatter radish leaves on large plate or platter. Cut radishes in half lengthwise and place on radish greens, cut side up. Place goat cheese in food processor with two teaspoons cold water. Process just until smooth and thick, careful not to over mix. With a butter knife, spread cheese thickly on cut side of each radish, or pipe through a pastry bag. Refrigerate until ready to use. In a small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma. Add salt and mix well. Sprinkle each radish with cumin-salt mixture.
