Black Radish Canapes
First cultivated in the eastern Mediterranean, black radishes aren’t mainstays in produce bins these days. This peppery radish, also known as a niger radish, is striking for its black skin that threatens to stain the fingers like charcoal (Don’t worry; it won’t.).
Use it: Black radishes don’t pop with sharp, spicy flavor like other radish cultivars, so take advantage of their dark skin in raw and cooked dishes. Wash and trim the ends, along with any errant roots, then use it – skin and all – as a salad vegetable. Try pickling it or shredding it into slaw. For a warm side dish, saute thinly sliced black radishes, then mix them with black sesame seeds, a drizzle of sesame oil, freshly chopped cilantro and salt. For an unexpected hors d’oeuvre, make black radish canapes.
Buy it: Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com
Ingredients
1 medium black radish, washed, ends and errant roots trimmed, coarsely chopped6 oz. cream cheese
¼ cup chopped chives
Kosher salt to taste
24 cocktail-style rye bread slices (or cocktail-style pumpernickel slices)
Half of an avocado, peeled, cored and thinly sliced
6 red radishes, thinly sliced
½ cup radish sprouts
Preparation
• Add the black radishes, cream cheese and chives to a food processor. Process until smooth. Season to taste with kosher salt.
• To serve, either arrange the black radish cheese spread, bread slices and toppings on a serving platter, allowing guests to assemble their own canapes, or assemble the canapes in the kitchen: Spread the black radish cheese spread on each slice of bread. Top with 1 avocado slice, 2 to 3 red radish slices and a few radish sprouts.
