Stuffed Radishes

Directions

1. 1
   Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water.
2. 2
   In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip.
3. 3
   Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them.
4. 4
   Garnish each stuffed radish with a parsley sprig.
5. 5
   The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.