Peachy the Magazine

Radish, Goat Cheese, and Preserved Lemon Canapés

This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu with these go-to recipes from Danielle Rollins’ book Soirée: Entertaining with Style.

Radish, Goat Cheese, and Preserved Lemon Canapés
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Radish, Goat Cheese, and Preserved Lemon Canapés

Course: Appetizers
Servings

8

canapés

ingredients

  • 1⁄2 cup sugar

  • 1⁄2 cup sea salt, plus more to taste

  • Zest of 3 lemons, plus 11⁄2 tablespoons lemon juice (about 1⁄2 lemon)

  • 30 round radishes (preferably Easter Egg radishes)

  • 8 ounces chèvre (soft goat cheese)

  • Freshly ground black pepper

  • 1⁄4 cup olive oil

  • Chive tips (for garnish)

Directions

  • Pour 1 cup water, sugar and salt in a small saucepan over high heat and bring to a broil. Zest lemons with a bartender’s zester to make long strips with no pith. Pour the boiling water over the lemon strips in a heatproof container and cover; let steep at least 30 minutes.
  • Cut the tops and bottoms off the radishes so they sit evenly on a tray. Use a small melon baller to hollow out the inside of each radish.
  • Mix goat cheese in a bowl with salt, pepper, oil and lemon juice. Place cheese mixture in a piping bag with a star tip. Pipe goat cheese into radishes.
  • To serve, garnish each with a chive tip and a ribbon of preserved lemon.

Notes