Best 5 Radish Goat Cheese And Black Bread Canapes Recipes
Indulge in a delightful culinary journey with our tantalizing array of radish, goat cheese, and black bread canapés recipes. These exquisite hors d'oeuvres are not only visually stunning but also bursting with flavor, offering a perfect balance of textures and tastes. From the crispiness of the black bread to the creamy smoothness of the goat cheese and the peppery bite of the radish, each canapé is a miniature masterpiece that will impress your guests at any gathering. With a variety of recipes to choose from, including options for vegetarians and those with dietary restrictions, these canapés are sure to be a hit. Get ready to elevate your next party or event with these delectable and sophisticated treats.
Here are our top 5 tried and tested recipes!
RADISH AND GOAT CHEESE CANAPES RECIPE
Round and red and crisp, they're casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on -- there's more to the radish than you might think.The simplest way to prove it is to set out a chilled bouquet of them on a plate with a tub of softened butter and some coarse salt. Smear a radish in the butter and then dip it in the salt. Take a bite. It explodes with contrasting flavors and textures: sweet and salty, spicy and cold, crisp and rich.This is about as complex as any dish you can devise but it requires only three ingredients. Clearly, there are unexpected depths to this little root.That's just a start. Quarter radishes lengthwise and sprinkle them with lemon juice and salt for another quick nibble. Slice them thin and toss the little red-rimmed moons with butter lettuce; notice how the crisp spice plays against the tender greens. Use a toothpick to spear together a radish half and a bite of silky smoked salmon.You can even eat the leaves. In fact, you should. They have the texture of watercress and a bit of its flavor, but with that great mustardy radish bite as well. If you're roasting or grilling meat, serve it with a simple salad of radishes quartered lengthwise with their tops attached and dress it with vegetable oil, red wine vinegar and a couple tablespoons of the carving juices. This time notice how the crispiness and spice serves to slice through all that smoky meat.But wait, there's more. Have you ever cooked a radish? Braise or glaze them with a splash of liquid and a dab of butter, or even roast them quickly. The crispness softens just a little and that sharp flavor loses some of its bite. It becomes something like a brightly colored tiny turnip.Which makes sense. Radishes and turnips are members of the same family: brassicas, or mustardy vegetables (along with arugula, broccoli and turnips).The distinctive radish flavor, which is even more pronounced in its elephantine cousin the horseradish, comes from a chemical called isothiocyanate, one so pungent that when isolated it makes a very nice organic pesticide. Bugs, apparently, don't share our affection for the complexity brought by spice.Although you can find radishes in the market all year round, this is really the season to get them at their best. First of all, they're extremely fast growers (witness countless elementary school science experiments). They usually are ready to pick within a month of planting, which makes them a natural for cool-weather growing areas, but also for farmers who want to put in a quick crop between winter and summer plantings.Somewhat perversely, the one thing radishes don't like is heat. When the temperature of the ground exceeds 70 degrees by much, their flavor suffers; that pleasant little mustardy tickle becomes a full-fledged sting. Also, radishes that grow too big too quickly tend to crack or have hollow centers. They're pithy rather than crunchy.Look for sprightly leavesWhen you're shopping, look for radishes that are about as big around as a penny, certainly no bigger than a nickel. Leaves are the best indicator of freshness. They wilt and yellow very quickly, so choose bunches with sprightly and fresh-looking greens.While our radish selection most of the year is limited to the familiar round red varieties ('Cherry Belle,' or one of its cousins), in the spring and early summer we get to meet the rest of the family. The so-called 'Easter Eggs' aren't actually a single type of radish, but a seed assortment of various round radish varieties in colors including white, pale pink, purply pink, red and crimson.The long, tapering 'French Breakfast' is another favorite, with a mild bite and a compelling red and white color scheme that brings to mind strawberries dipped in cream. Never mind that the French don't eat radishes for breakfast. Another radish that pops up now is the pure white, very thin 'White Icicle,' which is nearly sweet.And these are just the so-called spring radishes. You might also find the last of the winter varieties, such as the black radish, the Central European favorite that has such a powerful bite, and the many Asian radishes, such as the giant daikon and the smaller shinrimei (often called watermelon radish in the West because of its pale red heart).In fact, rather than a poverty of choices, you could almost say that at this time of year we have an embarrassment of radishes.
Provided by Russ Parsons
Categories VEGETARIAN, APPETIZERS
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 4
Steps:
- Trim the tops from the radishes and wash and pat dry. Chop some of the brightest and freshest tops to make two-thirds cup.
- Pulse the chopped tops with the goat cheese in a small food processor until nearly smooth.
- Thinly slice the radishes. Slice the baguette thin and lightly toast.
- Spread 2 to 3 teaspoons of the goat cheese mixture on each slice. Top each slice with 3 or 4 radish slices and sprinkle with coarse salt. Serve on a platter lined with remaining radish tops.
RADISH AND GOAT CHEESE CANAPES
I don't know why I tried this but it's really good. I think we had something similar at one of the LA restaurants years ago...anyway, as unusual as it sounds, they really are good!
Provided by TishT
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Trim the tops from the radishes and wash and pat dry. Chop some of the brightest and freshest tops to make two-thirds cup.
- Pulse the chopped tops with the goat cheese in a small food processor until nearly smooth.
- Thinly slice the radishes. Slice the baguette thin and lightly toast.
- Spread 2 - 3 teaspoons of the goat cheese mixture on each slice. Top each slice with 3 or 4 radish slices and sprinkle with coarse salt. Serve on a platter lined with remaining radish tops.
Nutrition Facts : Calories 272.9, Fat 11.2, SaturatedFat 7, Cholesterol 25.2, Sodium 513.1, Carbohydrate 30.5, Fiber 1.9, Sugar 1.1, Protein 11.9
BLUE CHEESE MOUSSE CANAPES WITH RADISH
Provided by Food Network
Categories appetizer
Time 30m
Yield about 48 pieces
Number Of Ingredients 6
Steps:
- In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.
RADISH CANAPES WITH BLACK-OLIVE BUTTER
Spread small radish canapes with a pungent olive butter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.
RADISHES WITH GOAT CHEESE
Categories Milk/Cream Cheese Vegetable No-Cook Cocktail Party Vegetarian Quick & Easy Goat Cheese Radish Spring Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 4
Steps:
- In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
- Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
- Garnish hors d'oeuvres with chervil.
Tips:
- Choose fresh, firm radishes: Look for radishes with smooth, unblemished skin and a bright red or white color. Avoid radishes that are wilted or have soft spots.
- Use a sharp knife to slice the radishes: This will help prevent them from tearing or breaking.
- Slice the radishes thinly: This will help them cook evenly and make them more delicate.
- Don't overcrowd the pan when cooking the radishes: This will prevent them from steaming instead of roasting.
- Season the radishes with salt and pepper to taste: You can also add other herbs and spices, such as rosemary, thyme, or garlic powder.
- Serve the radishes warm or at room temperature: They can be enjoyed as a side dish or as a snack.
Conclusion:
Radish, goat cheese, and black bread canapés are a delicious and easy-to-make appetizer. They are perfect for parties or gatherings, and they can be made ahead of time. The combination of sweet radishes, creamy goat cheese, and savory black bread is sure to please everyone. So next time you're looking for a simple and elegant appetizer, give these canapés a try.
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