In a bowl combine grated radishes and salt. Let sit for 30 minutes and then drain (squeeze with your hands to remove as much liquid as possible). Return radishes to the bowl and add cream cheese, horseradish and parsley. Stir to combine well. (At this point: can be covered and refrigerated one day in advance. Set out 30 minutes before continuing.) Spread 24 crackers with 1 teaspoon filling, mounding slightly in the center. Top with remaining 24 crackers, pressing down very lightly. Serve immediately.
The radish filling is also delicious as a spread on toasted party rye.
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