Open-faced Radish Sandwiches
4 bagels cut in half or 8 slices black bread
8 ounces low-fat cream cheese
6 small globe radishes
Salt and freshly ground pepper
Spread bagels or bread slices with 1/4 inch cream cheese. Using a sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.
From urbanext.uiuc.edu.
Posted by Chris Buss
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