Best Radishes With Goat Cheese Recipes

Radishes with Goat Cheese image

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 4

1/2 cup soft mild goat cheese, softened
3 tablespoons heavy
12 large radishes with tops
Garnish: 24 small fresh chervil sprigs

Steps:

In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
Garnish hors d'oeuvres with chervil.

French Lentil Salad with Goat Cheese and Roasted Radishes image

Provided by Vallery Lomas

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

2 bunches radishes (7 1/2 ounces each), larger radishes halved
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon grainy Dijon mustard
1/4 cup white wine vinegar
2 1/2 cups cooked French green lentils (from 1 cup dry lentils), warm or cooled
1/4 cup roasted salted almonds, roughly chopped
3 cups baby arugula
Zest of 1 lemon, for garnish
2 ounces goat cheese, crumbled

Steps:

Preheat the oven to 425 degrees F.
Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.

Little Radishes with Whipped Goat Cheese and Toasted Cumin image

Provided by Food Network

Yield Yield: 24 pieces

Number Of Ingredients 4

12 medium red radishes, with stems and leaves
4 ounces fresh goat cheese
1 tablespoon cumin seeds
1/4 teaspoon salt

Steps:

Wash radishes and radish leaves well. Dry thoroughly. Cut leaves from radishes, leaving 1-inch of stem attached to each radish. Remove any spidery roots. Scatter radish leaves on large plate or platter. Cut radishes in half lengthwise and place on radish greens, cut side up. Place goat cheese in food processor with two teaspoons cold water. Process just until smooth and thick, careful not to over mix. With a butter knife, spread cheese thickly on cut side of each radish, or pipe through a pastry bag. Refrigerate until ready to use. In a small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma. Add salt and mix well. Sprinkle each radish with cumin-salt mixture.