Roasted Radish and Cream Cheese Appetizer

A beautifully delicious app or side, this Roasted Radish and Cream Cheese Appetizer recipe is quick and easy to prepare! The cream cheese spread is filled with fresh, robust flavour while the radishes are roasted until tender in a mild and simple salt and pepper seasoning. Drizzle with honey for a touch of sweetness!

If you’ve never had a roasted radish, you’re in for a treat! Rosemary Radish and Cream Cheese Appetizer is a great dish to prepare and serve to your guests! Because of its beautiful presentation and mellow, herby flavour, it would make a great appetizer for your holiday party!

Do you buy radishes often?  Are they a regular vegetable in your household?  I wouldn’t claim that radishes are always in our crisper, but I would be comfortable stating that we purchase a bunch of radishes every few weeks in the winter months. In the summer months, however, we have them more often because I grow them in my garden.

Personally, I love radishes.  Most people I know say that radishes are too peppery, but in all of my forty-plus years on this planet, I have never experienced the pleasure of biting into a peppery radish.  Either my taste buds are out of whack, or I can tolerate peppery flavours more than most. John.e, for example, usually has something to say about the peppery taste of most of the radishes we purchase.  McKenna doesn’t because she swears she doesn’t like them, although I’ve never seen her try one!  

On most occasions – no, all occasions – radishes are consumed raw in our home and only in two different ways. First, we love to slice them super thin or julienne them to toss into a green salad.  Secondly, I love to slice them in rounds and dip them into hummus – such a light and tasty snack.  Alternatively, I like to roast them in the oven with rosemary. They make a great side dish!

ROASTING RADISHES

When you roast radishes, they become a little sweet and the bright red colour fades to the most beautiful pink.  The thin red skin shrivels, blisters, and bubbles, while the vibrant white flesh of the radish transforms into an antique white with charred bits scattered randomly.  

And, my favourite part, is the metamorphosis that takes place in terms of texture.  The once humble, crunchy vegetable takes on the texture of roasted root vegetables, such as potatoes, parsnips, or beets.  (I’m reading that last paragraph back and I might be drooling.) Just look at how gorgeous they look in nestled into that herby cream cheese!  They made a perfect side dish or appetizer.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Radishes 
• Olive Oil
• Salt and Ground Black Pepper
• Cream Cheese – For best results, use brick-style cream cheese. Saved the whipped or spreadable stuff for your morning bagel.
• Milk – In baking and cooking, I always use whole milk unless otherwise specified.
• Fresh Herbs – I’m using chives, thyme, and summer savoury.
• Sea Salt – For finishing. (This is my favourite sea salt.)
• Honey – For sweetness, garnish, and presentation.

HOW TO MAKE ROASTED RADISH AND CREAM CHEESE APPETIZER

Preheat your oven to 425 degrees F. Toss the prepared radishes with the olive oil, salt, and ground black pepper. Roast in the preheated oven for 25 minutes or until the radishes are fork-tender. Remove the radishes from the oven and allow them to cool to room temperature.

In the meantime, beat the softened cream cheese with the whole milk until smooth. Fold in the chives, thyme, summer savoury, and ground black pepper. Smear the cream cheese mixture into an even layer onto a large serving plate or platter. Use a spatula to help create ridges and folds in the cream cheese layer.

Next, transfer the cooled roasted radishes to the serving plate. Top with sea salt, honey, and more fresh herbs for garnish. Serve immediately. (If you are preparing this ahead of time, do not add the sea salt, honey, or garnish until ready to serve. Once the radishes are plated, cover and refrigerate until ready to serve. Do not prepare more than 12-18 hours in advance. Remove from the fridge 30 minutes before serving and top with the salt, honey, and garnish before presenting the dish.)

HOW TO CLEAN RADISHES

In most cases, the radishes you buy in the produce section of a grocery store will have the leaves attached, but the long tails will be trimmed. When you grow them, you get the choice to remove the tails or leave them on. I think they look more interesting with them on, but the next time I make this dish, I will cut them a bit. They kinda got a little tangled! Ha!

To clean radishes, I like to treat them like any produce. Wash them under cold running water and use a paring knife to cut away stems and tops. If you are using fresh radishes from your garden, you can use a potato scrubbing brush to lightly clean away the dirt – especially if you are leaving the tails on!

ADD THEM TO YOUR THANKSGIVING MENU

This appetizer could easily double as a side dish. I would most certainly add these to my Thanksgiving and Christmas dinner menus.  They will most certainly add a wonderful pop of colour to the plate, and add a surprisingly delightful and tasty option to my other side dishes, and I’m sure they will become a part of the dinner table conversation!

QUESTIONS?

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