Mix & Mingle
PHOTO BY WANDA KOCH
RADISH, GOAT CHEESE AND PRESERVED LEMON CANAPÉS
Yields: 30 canapés
½ cup sugar
½ cup sea salt, plus more to taste
Zest of 3 lemons, plus 1½ tablespoons
lemon juice (about ½ lemon)
30 round radishes (preferably Easter
Egg radishes)
8 ounces chèvre (soft goat cheese)
Freshly ground black pepper
¼ cup olive oil
Chive tips (for garnish)
Pour 1 cup water, sugar and salt in
a small saucepan over high heat and
bring to a broil.
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Zest lemons with a bartender’s zester
to make long strips with no pith. Pour
the boiling water over the lemon strips
in a heatproof container and cover; let
steep at least 30 minutes.
Cut the tops and bottoms off the radishes so they sit evenly on a tray. Use
a small melon baller to hollow out the
inside of each radish.
Mix goat cheese in a bowl with salt,
pepper, oil and lemon juice. Place
cheese mixture in a piping bag with a
star tip. Pipe goat cheese into radishes.
To serve, garnish each with a chive tip
and a ribbon of preserved lemon. n