Red Radishes Stuffed with Blue Cheese

1. 1

   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.

2. 2

   (The radishes may be prepared 4 hours ahead and kept chilled in the ice water.)

3. 3

   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.

4. 4

   Transfer the radishes cavity side down to paper towels and let them drain for 5 minutes.

5. 5

   Invert the radishes, pipe the blue cheese butter decoratively into them, and arrange the radishes on a jelly-roll pan.

6. 6

   Chill the radishes for 1 to 2 hours, or unitl the filling is firm.

7. 7

   Arrange the hors d'oeuvres decoratively on a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.