White Radish Boats with Tapenade

• 6 flat anchovy fillets, rinsed and drained
• 1/2 cup milk
• 2 slices homemade-type white bread, torn into pieces
• 1 cup Kalamata oives or other brine-cured black olives, pitted and chopped
• the yolks from 2 hard-boiled large eggs
• 2 tablespoons drained capers
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1 teaspoon Dijon-style mustard
• 2 tablespoons olive oil
• 25 white icicle radishes, peeled and halved lengthwise

1. In a small bowl let the anchovy fillets soak in 2 tablespoons of the milk for 10 minutes, drain them, and pat them dry.
2. In another small bowl let the bread soak in the remaining 6 tablespoons milk for 10 minutes and squeeze out the excess milk.
3. In a food processor fitted with the steel blade or in a blender puree the olives, the anchovies, the bread, the hard-boiled egg yolks, the capers, the lemon juice, the garlic and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is smooth.
4. Transfer the mixture to a small bowl and chill it, covered, for at least 2 hours or up to 1 week.
5. Scoop out a trough from the cut side of each radish half with a 1/2-inch melon-ball cutter, dropping the radishes as they are cut into a bowl or ice water, transfer the radishes cut side down to paper towels, and let them drain for 5 minutes.
6. Invert the radishes, transfer the tapenade to a pastry bag fitted with a small star tip, and pipe it into the radishes.
7. (The radish boats may be prepared up to 2 hours ahead and kept chilled, covered loosely.)
8. Arrange the hors d'oeuvres decoratively on a platter.

anchovy, milk, bread, black olives, eggs, capers, lemon juice, garlic, mustard, olive oil, white icicle radishes

Taken from www.epicurious.com/recipes/food/views/white-radish-boats-with-tapenade-101556 (may not work)