Saturday, May 12, 2012

French Herb Cheese and Radish Crostinis

I was so excited to pick my first bunch of radishes from the yard today.  I threw these seeds in the ground in the early spring and a few weeks later, I had a wonderful colorful variety: red, purple, and white...oh my! They're called the "Easter Egg Blend" because they look like little Easter eggs.  I wanted to use them in a recipes that showed off their colors and focused on the fresh root vegetables.  This is when I remembered an old-time favorite: French Herb Cheese.  I made a batch and smeared some on toasted french bread slices and topped with radishes.  It's a flavorful but simple appetizer or snack to bring to a party this spring!


-1 bunch radishes
-1 french baguette
-2 blocks cream cheese, softened
-1 stick butter, softened
-1 bunch Italian parsley
-1 large handful of any herbs (pick your favorite...rosemary, chives, tarragon, thyme, oregano)
-2 dashes hot sauce
-1 tsp garlic powder
-salt and pepper to taste

First, thinly slice you baguette and toast it in the oven for a few minutes if it's still soft.  My bread was a couple days old and already crunchy.  This is completely optional.  Next, rinse your radishes. 

Set your butter and cream cheese out to let them softened.  Rinse and chop your herbs. 

In a food processor throw in the herbs.  Pulse a few times to finely chop.  Add the 2 blocks of cream cheese, 1 stick of butter, 2 dashes of hot sauce, 1 tsp garlic powder and salt and pepper. 

Run the food processor until it is evenly blended.  Taste and adjust the seasonings to your liking.  Spread the french herb cheese on the crostinis.


Next, thinly slice the radishes with a sharp knife or mandoline. Place the radish slices on the crostinis and garnish with some extra herbs!


  1. Tried this as a side for dinner and it was delicious! Thanks! We told my extremely picky six-year-old it was "leprechaun" cream cheese and served it to him without the radishes. To our surprise, he devoured several pieces. :)

    1. Cassi, thank you for the comment. I'm so glad your kid enjoyed this...I love your little trick. I can't wait until the radishes pop up again in the garden this spring! I'll be making this again week after week.

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  3. The Southern part of Albania offers you a variety of dishes. The region makes the famed sheep yogurt - so thick it must be cut with a knife. Some typical entrees served in the regions around Gjirokastra and Saranda are meat and cheese pies, and rich soups featuring lemon and rice, among other things.

  4. Well done! Nice post! You must visit Albania, the hidden gem of the balkans. learn more at


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