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.
recipe 
yields
Serves 4 to 6
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
For the roasted radishes:
1-2 pounds radishes
½ cup garlic oil
2 tablespoons chopped fresh rosemary
Salt and pepper
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
Raw radish slices
Mix of fresh herbs
Grilled or toasted bread
Ingredients
For the whipped goat cheese:
Salt and pepper to taste
For the chimichurri:
To serve:
steps
- 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.
- 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.
- Make the chimichurri: In a bowl, combine herbs, oil, vinegar, garlic, chili, and seasonings. (If you prefer a smoother texture, combine in a blender.)
- 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
Date Published: 06.20.23
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Recipe By
William Rester and chef Lauren Joffrion from Radish in Long Beach, MS
