Roasted Radishes with Whipped Goat Cheese and Chimichurri

By: The Local Palate
Radishes Signature App

This recipe combines creamy, tangy goat cheese, sweet natural honey, and roasted crisp radishes for an added bite. This is a great candidate to serve as vegetarian-friendly hors d’oeuvres and guests can enjoy the buttery goat cheese, aromatic roasted garlic puree, and chimichurri, all spread across the warm and crusty bread.

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Serves 4 to 6

    For the whipped goat cheese:
  • 1 cup goat cheese, at room temperature
  • ¼ cup cream cheese, at room temperature
  • ¼ cup sour cream, at room temperature
  • ¼ cup local honey
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon roasted garlic puree

  • Salt and pepper to taste
  • For the roasted radishes:
  • 1-2 pounds radishes
  • ½ cup garlic oil
  • 2 tablespoons chopped fresh rosemary
  • Salt and pepper

  • For the chimichurri:
  • ½ cup chopped parsley, finely minced
  • ½ cup chopped cilantro, finely minced
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 garlic cloves, minced
  • 1 small red chile, minced and seeded
  • ½ teaspoon dried oregano
  • ½ teaspoon coarse salt

  • To serve:
  • Raw radish slices
  • Mix of fresh herbs
  • Grilled or toasted bread
  1. Make the whipped goat cheese: Combine all ingredients in a stand mixer fitted with whisk attachment. Whisk on medium-high for about 3 minutes. Set aside. 
  2. Make the roasted radishes: Preheat oven to 450 degrees. Slice radishes in half and toss with garlic oil, herbs, and seasonings. Arrange evenly on a baking sheet and roast for 25 minutes. 
  3. Make the chimichurri: In a bowl, combine herbs, oil, vinegar, garlic, chili, and seasonings. (If you prefer a smoother texture, combine in a blender.) 
  4. To serve, place whipped goat cheese in a pastry bag. Pipe onto serving plates in a circle. In center of circle, place a few roasted radish halves. Top with chimichurri, fresh radish slices, and fresh herbs. Serve with grilled or toasted bread
  • Recipe By
    William Rester and chef Lauren Joffrion from Radish in Long Beach, MS

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