Little Radishes With Whipped Goat Cheese And Toasted Cumin
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Wash radishes and radish leaves well
2
Dry thoroughly
3
Cut leaves from radishes, leaving 1-inch of stem attached to each radish
4
Remove any spidery roots
5
Scatter radish leaves on large plate or platter
6
Cut radishes in half lengthwise and place on radish greens, cut side up
7
Place goat cheese in food processor with two teaspoons cold water
8
Process just until smooth and thick, careful not to over mix
9
With a butter knife, spread cheese thickly on cut side of each radish, or pipe through a pastry bag
10
Refrigerate until ready to use
11
In a small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma
12
Add salt and mix well
13
Sprinkle each radish with cumin-salt mixture