Radish Canapés

• For the crackers
• 1 cup all-purpose flour
• 1/2 cup butter, room temperature
• 4 ounces Gruyere cheese, grated
• 4 ounces Italian Capicolla ham, diced
• 2 teaspoons fresh thyme leaves
• Ground black pepper and 1/2 teaspoon coarse salt
• For the cheese mousse:
• 12 Spreadable Cheese Wedges (garlic& herb flavor), room temperature
• Kosher salt and freshly ground black pepper to taste
• 2 teaspoons fresh thyme leaves plus more for garnish
• 1/3 cup heavy cream, whipped to soft peaks
• Radishes, turnips and cucumber thin half-moon slices
• For the Taramosalata canapes
• 30 slices Cocktail Rye or Pumpernickel bread, lightly toasted and cooled
• 1 cup of the Taramosalata caviar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, finely chopped
• 2 whole green onions, thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh radishes, very thinly sliced into rounds
• Chives or green part of spring onions, dill sprigs and Kalamata petted olives for garnish

1. To make the crackers: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.rnPlace the flour, butter, cheese, a pinch of salt and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
2. Dump the dough onto a lightly floured surface; add the diced ham and thyme; knead a few times to pull the dough together. Roll the dough into a log about 1- inch thick and 14-inches long. Wrap in plastic and chill at list for 1 hour. The can be made 1 day ahead.
3. With a knife or dough scraper, cut the dough log into 1/4-inch rounds. Bake the crackers for 15-20 minutes, until they are light golden brown on the bottom. Let cool on the baking sheet for at least 10 minutes; then remove to a wire rack to cool to room temperature.
4. To make the mousse: In a food processor, puree the cheese wedges until very smooth; transfer to a mixing bowl; fold in thyme; season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps.
5. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the crackers and garnish each with radish and cucumber slices. Arrange on a serving platter, garnish with turnip, cucumber and radish rounds, sprinkle with thyme leaves. Serve.
6. In a mixing bowl combine Taramosalata, lemon zest and juice, chopped dill, green onions and pepper. Whisk until everything is incorporated and the spread is smooth. Spread 1 heaping teaspoon over the tops of cooled toasts. Arrange 3 radish slices in any pattern you like; garnish with chives and dill sprigs. Transfer to serving platter and scatter the Kalamata olives around the platter. Serve.

crackers, flour, butter, gruyere cheese, italian capicolla ham, thyme, ground black pepper, spreadable cheese wedges, salt, thyme, heavy cream, canapues, bread, lemon zest, lemon juice, fresh dill, green onions, freshly ground black pepper, fresh radishes, chives

Taken from food52.com/recipes/17658-radish-canapes (may not work)