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Recipe Detail Page
Herb Goat Cheese-Stuffed Radishes
Summer 2024
Peppery radishes are transformed into bite-size wonders when they’re split open and filled with creamy, herb-flecked goat cheese. Crisp, refreshing and easy to make, they’re a gorgeous start to any summer feast. Since radishes grow in sandy soil, be careful to wash them thoroughly in several changes of cold water before using.
Serves 6
12 medium to large radishes with a few leaves attached, thoroughly washed
1 small log (140 g) goat cheese, softened
2 tbsp (30 mL) finely chopped basil
2 tbsp (30 mL) finely chopped dill
Finely grated zest of 1 small lemon
1 tsp (5 mL) honey, preferably orange blossom
1/4 tsp (1 mL) freshly ground black pepper
Flaky sea salt to garnish
1. Cut a thin slice off radish bottoms and make an X incision running about three quarters of the way through each radish toward stem end. Fill a bowl large enough to fit radishes with ice water. Add radishes, cover and refrigerate overnight to allow to “bloom” (open outward at the X).
2. Place goat cheese, basil, dill, lemon zest, honey and pepper in a bowl. Mix well to combine. (Filling can be covered and refrigerated up to 1 day.)
3. When ready to serve, remove radishes from water and dry on a clean kitchen towel. Stuff goat-cheese filling evenly into radishes and arrange them on a platter. Sprinkle with flaky salt. Serve immediately.
Serves 6
