Almost too pretty to eat, these charming canapés feature the boldly harmonious tastes of radish and tarragon perfectly balanced by unctuous cream cheese. Learn how to make pretty Radish Flowers by following our simple guide. Pictured with our Chicken Cordon Bleu Pastry Swirls and Pastrami-Avocado Tea Sandwiches.
Champagne & Tarragon Radish Flower Canapés
Serves: 8
Ingredients
- 4 slices firm white sandwich bread, frozen
- 4 ounces cream cheese, softened
- 1 teaspoon finely chopped fresh tarragon
- ¾ teaspoon Champagne vinegar
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 6 large radishes
- Garnish: tarragon leaves, ground pink peppercorns
Instructions
- Using a 1 ¾-inch fluted round cutter, cut 8 rounds from frozen bread slices, discarding scraps. To prevent bread from drying out during assembly, cover with damp paper towels, or store in a resealable plastic bag, and let thaw at room temperature.
- In a small bowl, stir together cream cheese, tarragon, vinegar, salt, and pepper until creamy. Transfer mixture to a piping bag fitted with a large star tip (Wilton #1). Pipe upright dollops of cream cheese mixture onto thawed bread rounds.
- Place 5 or 6 folded radish slices on top of each bread round, arranging to resemble a flower. Serve immediately, or place in a container, lightly covered with damp paper towels, and refrigerate for up to an hour.
- Just before serving, garnish with tarragon leaves and ground pink peppercorns, if desired.
