Prep 20 mins
Cook 0 mins
These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.
- For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
- Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
- Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
- Chill thoroughly before serving.
Loved the radish spread! I'm not crazy about pumpernickel, but gave it a try. I liked it better on wheat bread and stuffed into celery :). Thanks for sharing!
Wow, what a surprise. I thought that the spread would be good. It was great. Even my picky family loved the spread. I took some to my parents and they also loved it. I used dried parsley and dried chives. The spread was still great. I did not have any pumpernickel bread so I put the spead on crackers. My parents used rye bread. I even used the spread on rice cakes. Thanks :)
I had pink, purple and white radishes from the Farmer's Market and this recipe was a great way to use them! I made enough for 1 so I didn't bother blitzing such a small amount, and I liked the colours anyway! This was so good and I would make it again. Made for ZWT8. Thanks PanNan! :)