words and images: Catherine Frederick
Ingredients (Makes 2 Cups)
° 1 small bunch of small to medium
sized radishes (8-10 radishes)
° Zest of one small lemon
° 2 Tablespoons flat leaf parsley, roughly chopped
° 2 Tablespoons basil, roughly chopped
° 1 Tablespoon fresh chives, chopped
° 2 cloves garlic, minced
° 1 Tablespoon fresh dill for garnish
° (1) 8 oz. cream cheese, softened
° 6-8 Tablespoons Crème Fraiche (I made my own)
° ¾ teaspoon ground white pepper
° Sea salt for garnish
° Baguette, toasted and sliced (would alsobe delicious with fresh pita chips)
Wash radishes, trim and slice thin. In a small bowl, add radishes, parsley, basil, chives, and garlic.
In a separate bowl, combine the lemon zest, white pepper, Crème Fraiche, and cream cheese. Stir to combine ingredients and mix until smooth and creamy.
Combine the herb and cream mixtures and gently fold together. Spread onto toasted baguette slices and garnish with chopped dill and a sprinkle of sea salt.
Tip: Prepare your own Crème Fraiche by combining 2 tablespoons buttermilk with 1 cup of heavy cream. Cover with a clean cloth in a warm, draft-free location until thick, about 12 – 16 hours or until thickened. The mixture will not spoil while on the counter; the acid in the mixture prevents spoilage. Stir and refrigerate until ready to use. Can be refrigerated for up to 1 week.