Radish Spread with Fresh Herbs

By Lizthechef
September 6, 2010
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Author Notes: Here is my variation on the classic French theme of radish-sea salt-sweet butter-baguette. I have included a photo of my radishes and favorite flaked sea salt. Allow the cream cheese to warm up on your counter for a few hours before preparing this snack. - LizthechefLizthechef

Food52 Review: We really loved this recipe -- it’s a great starter recipe for those of us who have only eaten radishes with salt or in salad. The creamy cheese and herb mix is a great foil to the spicy crunchy radishes, and that little bit a flaked salt on top just makes it that much better. We ate this up during the game Saturday night -- a perfect snack! - aargersiThe Editors

Makes: 2 cups

  • 1 small bunch of medium-sized radishes, 8 to 10 radishes
  • 3 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 8-ounce block of cream cheese, room temperature
  • Zest of one small lemon
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons creme fraiche
  • Toasted baguette slices
  • Flaked sea salt
  1. Clean, trim, and thinly slice the radishes. Place in a bowl and add the parsley, dill, and chives.
  2. In another bowl, combine the softened cream cheese with the lemon zest, pepper, and creme fraiche. Mix well.
  3. Add the radish-herb mixture to the creamy spread and gently combine.
  4. Spread on toasted baguette slices and garnish with sea salt. Serve.

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