Radish Canapes Leeds

• 12 large radishes (about 3/4 pound)
• an 8-ounce package cream cheese, softened
• 1 tablespoon finely chopped fresh parsley leaves
• 1 teaspoon finely chopped fresh chives
• 1 tablespoon fresh lemon juice
• coarse salt to taste
• 8 slices pumpernickel or rye bread, crusts discarded, each slice cut into 4 triangles and toasted

1. Into a bowl finely shred 8 radishes and squeeze out excess liquid.
2. In another bowl stir together cream cheese, herbs, and lemon juice.
3. Stir in grated radishes and salt and pepper to taste.
4. Radish mixture may be made 1 day ahead and chilled, covered.
5. Just before serving, spread radish mixture on toasts.
6. Thinly slice remaining radishes and arrange a few slices decoratively on each canape.
7. Sprinkle canapes with salt to taste.

radishes, cream cheese, parsley, fresh chives, lemon juice, salt, pumpernickel

Taken from www.epicurious.com/recipes/food/views/radish-canapes-leeds-14103 (may not work)