A neighbor is throwing a Memorial Day wine tasting potluck that starts in about 5 minutes and I’m signed up for appetizers. I wanted to bring something that would be good at room temperature and didn’t require much last minute fussing. These fit the bill and are delicious and pretty!
Stuffed Radish Roses
This stuffs about 20 radishes.
Ingredients
- radishes
- 3 ounces cream cheese at room temperature
- 2 Tbs crumbled blue cheese
- 1 Tbs milk
- a few dashes of salt, maybe 1/8 of a tsp
- 1 Tbs minced fresh parsley
Instructions
- First the radishes. I was told to trim the ends, then cut a deep X in the tops almost down to the bottom, then soak them in ice water for a few hours so they’d open up. They never opened up. 🙁 So I just cut some slivers off to provide an opening in the center for the stuffing.
- Stir together then spoon into the center of the radishes.
Pesto Stuffed Cherry Tomatoes
Use your favorite pesto recipe if you have one then mix with the ricotta cheese.
Ingredients
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- a few dashes of pepper
- 2 Tbs olive oil
- 1 clove garlic
- 1/2 cup ricotta cheese
- 20 cherry tomatoes
Instructions
- Use a food processor to blend together the basil, parsley, Parmesan, salt, pepper, olive oil and garlic. If you don’t have a food processor you can use a blender but will need to stir often. If you don’t have either, chop it all up really really fine.
- Mix the pesto with the ricotta.
- Make an X in the bottom of each tomato cherry almost to the top. Gently spread it open and scoop out the seeds and pulp. Spoon the pesto-ricotta mix into each tomato.
Now, that’s what I was supposed to do! But I somehow reversed which stuffing went into which vegetable and so ended up with some pesto-stuffed radishes and cream-cheese stuffed cherry tomatoes. Let me just say, they all taste great so feel free to intermingle as you see fit!
That’s what I get for trying two new recipes under pressure!
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