Red Radishes Stuffed with Blue Cheese
- 45 red radishes
- 1 stick (1/2 cup) unsalted butter, softened
- 1/4 pound blue cheese, softened
- Trim the root ends of the radishes so that the radishes stand securely and with a 1/2-inch melon-ball cutter scoop out a small cavity from each stem end, dropping the radishes as they are cut into a bowl of ice water.
- (The radishes may be prepared 4 hours ahead and kept chilled in the ice water.)
- In a food processor fitted with the steel blade or in a bowl with an electric mixer, cream the butter and the blue cheese and transfer the mixture to a pastry bag fitted with a medium star tip.
- Transfer the radishes cavity side down to paper towels and let them drain for 5 minutes.
- Invert the radishes, pipe the blue cheese butter decoratively into them, and arrange the radishes on a jelly-roll pan.
- Chill the radishes for 1 to 2 hours, or unitl the filling is firm.
- Arrange the hors d'oeuvres decoratively on a platter.
red radishes, unsalted butter, blue cheese
Taken from www.epicurious.com/recipes/food/views/red-radishes-stuffed-with-blue-cheese-101558 (may not work)