• 8 radishes, trimmed
  • 6 ounces cream cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon parsley, without stems
  • 1 teaspoon chives, snipped
  • fresh lemon juice salt ground black pepper 6 -8 slices pumpernickel bread
  • Garnish
  • 4 trimmed radishes
  • coarse salt


  1. For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
  2. Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
  3. Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
  4. Chill thoroughly before serving.

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