TeaTime Magazine

Radish Ruffle Canapés

These Radish Ruffle Canapés are simple and delicious.

Radish Ruffle Canapés
Radish Ruffle Canapés • Yield: 12 canapés • Preparation: 35 minutes
  • 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
  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.
Kitchen Tip: A mandoline is essential in creating paper-thin radish slices.

From TeaTime March/April 2010

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