+
0 (0)

Categories: Appetizers, Vegetarian

Radish and goat cheese canapes

Round and red and crisp, they're casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on -- there's more ... Read more

Total time: 15 minutes | Serves 8 to 10
  • 2 bunches radishes
  • 9 ounces fresh goat cheese
  • 1 baguette loaf
  • Coarse salt

Step 1Trim the tops from the radishes and wash and pat dry. Chop some of the brightest and freshest tops to make two-thirds cup.

Step 2Pulse the chopped tops with the goat cheese in a small food processor until nearly smooth.

Step 3Thinly slice the radishes. Slice the baguette thin and lightly toast.

Step 4Spread 2 to 3 teaspoons of the goat cheese mixture on each slice. Top each slice with 3 or 4 radish slices and sprinkle with coarse salt. Serve on a platter lined with remaining radish tops.

Each serving:
148 calories; 7 grams protein; 15 grams carbohydrates; 1 gram fiber; 1 gram fat; 4 grams saturated fat; 12 mg. cholesterol; 268 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Pickled sardines on toast with artichoke puree, tomato and black olive
Ossetra caviar with buckwheat and buttermilk blinis
Cured salmon
Molten cheese and sausage (queso fundido con chorizo)