Radish Ruffle Canapés

Radish Ruffle Canapés

These Radish Ruffle Canapés are simple and delicious.

Radish Ruffle Canapés
 
Radish Ruffle Canapés • Yield: 12 canapés • Preparation: 35 minutes
Ingredients
  • 4 tablespoons salted butter, softened
  • ½ teaspoon ground pink peppercorns
  • 3 slices firm white sandwich bread, such as Pepperidge Farm
  • 4 medium radishes
  • Garnish: additional ground pink peppercorns
Instructions
  1. In a small bowl, combine butter and peppercorns, stirring to blend. Set aside.
  2. Using a 1½-inch round cutter, cut 12 rounds from bread. Spread peppercorn butter onto one side of each bread round. Set aside.
  3. Using a mandoline, shave 48 paper-thin slices from radishes. Fold each slice in half and then into quarters. Place 4 folded slices radish on top of each buttered bread round, arranging to resemble a flower.
  4. Garnish each canapé with additional ground pink peppercorns, if desired.
  5. Make-ahead tip: Butter can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread rounds can be cut a day in advance and stored in resealable plastic bags. Canapés can be assembled an hour before serving. Drape with damp paper towels, and refrigerate until needed.
Notes
Kitchen Tip: A mandoline is essential in creating paper-thin radish slices.

From TeaTime March/April 2010

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2 COMMENTS

    • Thank you! When adding the radish slices, we use the peppercorn butter spread to stick the radish in place. It helps to make the slices very thin so that they are more pliable. We also have a similar, more in-depth guide to making Radish Flower Canapés that you might find helpful, which you can find here: https://teatimemagazine.com/radish-flower-canapes-2/.

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