Red radishes have a little bite and are very pretty contrasted with the mild white cheeses. This spread is delicious on toast or in a sandwich with arugula, or on little pumpernickel rounds decorated with cucumber slices or sprigs of dill.
Yields 1¼ cups radish spread
Time: 20 minutes
½ cup finely chopped red radishes
4 ounces goat cheese
2 ounces cream cheese
¼ cup minced scallions
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
½ teaspoon finely grated lemon zest
½ teaspoon cracked black pepper
Dash of salt
To press out some of the moisture, spread the radishes between two paper towels and top with a heavy skillet or pan for a few minutes.
In a medium bowl, combine the goat cheese and cream cheese. Stir in the scallions, parsley, dill, lemon zest, and pepper. Squeeze the chopped radishes in the paper towels and add to the bowl with a sprinkling of salt.
Top sandwiches with a thin slice of tomato, sliced black olives, alfalfa sprouts, or thinly sliced cucumber. For a complete meal, serve with a bowl of soup, such as Golden Cauliflower Soup or Smoky Split Pea Soup, or next to a salad, such as Spring Greens and Vegetables with Shallot Vinaigrette or Mushroom Barley Salad.