French Breakfast Radish
Posted in recipes, featured selections on May 15th, 2007
This heirloom radish from France has been popular with gardeners at least since the 1880s. Tasty in salads, these radishes with their delicately pungent flavor are also delicious made into an herbed spread on a baguette.
Combine half a stick of warm butter with 4 oz of cream cheese.
Blend in fresh herbs like parsley, thyme, rosemary, and garlic that have been finely chopped, food processed, or ground with a mortar and pestle, and salt to taste.
Refrigerate for a couple of hours or up to two days to allow flavors to fully blend. (Note: go light on the garlic if you have an especially strong bulb, as the flavor will intensify with sitting, and be sure the mix is well blended to avoid pockets of flavor.)
Slather a fresh baguette with the herb spread and place sliced radishes on top for a delicious hors d’ouevres or lunchtime salad sandwhich.
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