Radish and goat cheese canapes

Time 15 minutes
Yields Serves 8 to 10
Radish and goat cheese canapes

Trim the tops from the radishes and wash and pat dry. Chop some of the brightest and freshest tops to make two-thirds cup.


Pulse the chopped tops with the goat cheese in a small food processor until nearly smooth.


Thinly slice the radishes. Slice the baguette thin and lightly toast.


Spread 2 to 3 teaspoons of the goat cheese mixture on each slice. Top each slice with 3 or 4 radish slices and sprinkle with coarse salt. Serve on a platter lined with remaining radish tops.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.