Ingredients

12 or more - medium red radishes, with stems and leaves
4 ounces - fresh goat cheese
1 tablespoon - cumin seeds

Instructions

1. Wash radishes and radish leaves well. Dry thoroughly. Cut leaves from radishes, leaving 1 inch of stem attached to each radish. Remove any spidery roots.
2. Scatter radish leaves on large plate or platter. Cut radishes in half lenthwise and place on radish greens.
3. Place goat cheese in food processor with 2 teaspoons cold water. Process until smooth, being careful not to overprocess. Mixture should be smooth and thick.
4. Using a butter knife, spread cheese thickly on cut side of each radish, or pipe cheese through a pastry bag. Refrigerate until ready to use.
5. In small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma. Add 1/4 teaspoon salt and mix well. Sprinkle each radish with cumin-salt mixture.

Number of Servings

24 pieces