Stuffed Radishes: A Fresh and Flavorful Appetizer
Category: Appetizers
Servings: 24
Ingredients:
| Ingredient | Quantity |
|---|---|
| Radishes | 50g |
| Garlic | 1 clove |
| Fresh Basil | 25g |
| Parmigiano Reggiano DOP | 35g |
| Coarse Salt | 1 pinch |
| Pecorino Cheese | 15g |
| Extra Virgin Olive Oil | 50g |
| Pine Nuts | 1 tsp |
| Robiola Cheese | 240g (80g x 3) |
| Fresh Mint | 10g |
| Black Pepper | to taste |
| Fine Salt | to taste |
| Black Olives (pitted) | 50g |
| Extra Virgin Olive Oil | 22g |
Preparation:
To prepare these stuffed radishes, begin by thoroughly washing the radishes under cold running water. Once clean, place them on a cutting board and remove the larger leaves, leaving only small tufts of greens at the top. Carefully cut off the top of each radish to create a “lid” that will later sit on top of the stuffed radish once filled.
Now, using a small knife, gently hollow out the center of each radish, being careful not to pierce the outer skin. Repeat this process for all the radishes, creating small hollow pockets ready for the fillings.
Filling 1: Robiola and Mint
Next, prepare the first filling using robiola cheese and fresh mint. Finely chop the mint leaves to get approximately 6g of mint. In a small bowl, add a third of the robiola cheese and mix in the freshly chopped mint. Season with salt and black pepper to taste. Stir everything together until smooth and well combined. This creamy, fresh mixture will be the base for the first stuffing.
Filling 2: Olive and Robiola Paste
For the second filling, start by pitting the black olives and chopping them into small pieces. In a bowl, combine the robiola cheese with the finely chopped olives, mixing well to create a smooth, rich paste. This filling adds a delightful depth of flavor to the radishes, pairing beautifully with the natural crunch of the radish itself.
Filling 3: Pesto with Garlic and Pine Nuts
Now, for the final filling, place the garlic, coarse salt, and fresh basil leaves into a mortar and pestle. Grind the ingredients together until they form a smooth paste. Add the pine nuts and continue to crush them with the basil and garlic to bring all the flavors together into a fragrant pesto. Once the pesto mixture is ready, you’ll have a vibrant, aromatic filling to complement the other flavors.
Assembling the Stuffed Radishes
Now that all the fillings are ready, begin filling the hollowed-out radishes. Start with the robiola and mint filling, using a spoon to carefully stuff each radish. Once filled, place the top “lid” of the radish back on top to close it. Repeat this process with the other two fillings—robust olive and robiola paste, and the flavorful basil-pine nut pesto.
Final Touches and Serving
Arrange the stuffed radishes on a serving platter and drizzle them lightly with extra virgin olive oil for added richness. These stuffed radishes, with their combination of creamy fillings and crunchy radish exterior, make for an elegant and refreshing appetizer that will delight your guests.
Serve these unique stuffed radishes as part of your next meal or as a fun, light appetizer for gatherings. With their vibrant colors, fresh flavors, and satisfying textures, they’re sure to impress.
