Radish Canapés

Name: Radish Canapés
Ingredients: 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

23 ingredients

6 steps

Ingredients

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

Directions

1

To make the crackers: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place 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.

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