Radish Sandwich Spread
Shredded radishes mixed with cream and goat cheeses for a zesty sandwich spread
I'm a tea drinker.
While in college, cola was my caffeine source of choice. I tried coffee, but the taste never lived up to the smell and I couldn't get past the first two sips (one more to confirm the first sip). My first job after college involved going to neighboring farms for coffee after morning milking which was fun--except the whole 'coffee=ugh' thing. Instead I figured out that if I filled up my cup with milk and added a splash of tea for color I could choke it down politely. Ish. Therefore, I became a tea drinker.
I am partial to the restorative powers of afternoon tea. I think of it as after school snack for grown ups. The amazing thing about tea is the variety of foods you can consume with a nice cuppa. Muffins are a favorite of mine [there's a whole category of muffins in that recipe index on my right sidebar]. This sandwich spread is equally at home in an afternoon tea setting or a lunch plate. The spicy bite of the radishes and mustard is tempered by the cheeses for a lovely nibble. This was good spread on celery pieces and would probably be good on crackers.
For more recipes using radishes, please see my Radish Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
Radish Sandwich Spread (makes 4 sandwiches)
- ¼ cup cream cheese
- ¼ cup goat cheese
- 1 Tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 cup shredded radish
- ¼-½ teaspoon salt, I use kosher
- ½ teaspoon freshly ground pepper (about)
- bread of your choice, or use vegetables or crackers
- Combine in a food processor until well blended.
- Chill for an hour, or up to 4 hours. Spread on thin sandwich bread or crackers or vegetables, or use as a dip.
- Note: while this spread should chill for a while before serving, it only keeps about a day. After that it gets kinda weepy, so I recommend making just what you are planning to use that day.
This post is shared with What's Cookin' Wednesday, Fresh Foods Wednesday, From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays, Food on Friday