At last! Michigan is settling into springtime, and I know your social calendar is filling up with garden parties. (I’ve actually never been to a garden party, but I love the image these two words invoke: parasols, tea cups, strolls among the rose bushes, etc.) If you are one of the lucky ones with a garden party in your future (or even if you’re not), this recipe could be the perfect treat to impress your fancy friends. Read on!
radish & cucumber sandwiches with gingery cream cheese
1 bunch of radishes, washed and trimmed of leaves
1 bunch fresh chives
8 ounces cream cheese
1 scant tablespoon fresh ginger, grated
1 (soft) baguette
a sprinkling of dill
First, we jazz up the cream cheese. This step is much easier if the cream cheese is somewhat soft, so try to bring it to room temperature. Grate your ginger; chop your chives. Enjoy the delicious smells of both. In a medium size bowl, combine cream cheese, chives, and ginger. Mix well.
Slice the radishes and the cucumber into thin coins. Set aside.
Slice the baguette. Brush the slices with a bit of olive oil and toast for a moment in the broiler.
And now: assemble! For each open-faced sandwich, spread a generous layer of the gingery cream cheese, then top with a couple coins each of radish and cucumber.
Because these little guys are so aesthetically pleasing, it’s important to arrange them tastefully on a platter when serving. Consider garnishing with a bunch of grapes. As a finishing touch, sprinkle with dried dill. How classy!
One a recent weekend home, I spent a lovely (and unseasonably warm) afternoon on our back patio with family and friends-so-close-they’re-family. This platter of radish and cucumber sandwiches served as a fresh and springy centerpiece to our fresh and springy conversation. As expected, the hint of ginger in the cream cheese won special praise from those in attendance. Note: a glass of white wine nicely complemented the crunch.