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Whipped cream cheese, chive & radish sandwiches
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These sandwiches are chic, light and fresh with a little crunch from the chilled radishes.
Total time: 25 minutes
Makes: 12
200g radishes
25g pack fresh chives
250g soft cheese
12 thin slices farmhouse wholemeal or granary bread (from a 400g loaf)
1. Trim the tops and tails from the radishes, then use a mandoline or sharp knife to slice the radishes into paper-thin rounds. Put them in a bowl of iced water, to keep crisp, and set aside. Finely chop the chives.
2. In a medium bowl, whip the soft cheese with a fork until smooth, add the chives and season. Spread the cheese mixture in a thin layer on one side of each bread slice.
3. Drain the radishes thoroughly and pat dry, then arrange the slices in an overlapping layer on half the bread slices. Top with the remaining slices of bread. Cut the crusts off each sandwich, if you like, then cut in half into rectangles. Serve straight away, stacked together.
Cook’s tip: These ingredients are also good on toasted rye or sourdough with a salad for a light, summery lunch.
Typical values per serving:
Energy |
1,043kJ 249kcals |
---|---|
Fat | 12g |
Saturated Fat | 7g |
Carbohydrate | 25g |
Sugars | 3.5g |
Protein | 8.7g |
Salt | 0.9g |
Fibre | 4.6g |
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