Radishes With Chive Butter

6 Tbsp.  Unsalted butter softened
2 Tbsp.   cream cheese, softened
1 Tbsp.   minced fresh chives
1/4 tsp.  freshly grated lemon zest
Tabasco to taste
18   radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
fresh flat-leafed parsley leaves for garnish
   
In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it. Makes 36 hors d’oeuvres.

Gourmet, December 1993