Radishes with Chive Butter
by Laura Frerichs, Tastemaker in Residence
For more recipes and musings from the farm, see June on the Farm.
3/4 stick (6 tablespoons) unsalted butter, softened to room temperature
2 Tbsp cream cheese, softened
1 Tbsp minced fresh chives
1 tsp fresh lemon zest
Salt and pepper to taste
Tabasco to taste
1 bunch fresh radishes, cut in half if large, left whole if small
- Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl.
- Arrange the radishes around the chive butter.
- If you have excess spread you can also spread the butter on thin slices of pumpernickel and make open-face sandwiches!