Stuffed Radishes

Name: Stuffed Radishes
Prep time: 20 min
Total time: 20 min
Yield: 24
Ingredients: Radishes ½ cup; Garlic 1 clove; Basil 25 leaves; Parmigiano Reggiano PDO cheese (to be grated) 1.2 oz; Coarse salt 1 pinch; Pecorino cheese (to grate) 2 tbsp; Extra virgin olive oil 3.7 tbsp; Pine nuts 1 tsp; Robiola cheese 3 oz; Robiola cheese 2.8 oz; Mint 10 leaves; Black pepper to taste; Fine salt to taste; Robiola cheese 3 oz; Black olives 1.75 oz; Extra virgin olive oil 1 ½ tbsp

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Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Makes: 24 pieces
Cost: Very low

PRESENTATION

Radishes, right? They're usually sliced in salads or dipped in classic Italian pinzimonio, but here's the thing—this recipe takes them way, way up a notch. Stuffed radishes show off their crisp bite and that intense red color—pretty much a star on any table. You get that little spicy kick from the radish, plus a filling that's really, really tasty, turning this simple veggie into a total centerpiece.

In Italy, folks just love simple, colorful antipasti. These are perfect: fresh, bright, and great for sharing. Planning a buffet or surprising your friends before dinner? This radish appetizer totally steals the show with its vibrant color and how it stands out. They're loved for being light, easy to eat, and offering a tender and crunchy mix in each bite.

Around different parts of Italy, you might stumble upon unique twists on radish recipes like this—fillings change with local ingredients. Sometimes it's creamy cheese, other times a herby blend—always fresh, not heavy. And listen, what makes these radishes special is the mix of that juicy radish snap with a filling that's smooth or moist inside. Seriously good, turning every bite into a tasty surprise.

For anyone into easy radish recipes or seeking healthy appetizers, these hit the mark—no fuss. They are ideal as vegetarian appetizers or for those craving something light before the main meal. And you know, these radish snacks catch people off guard in the best way, transforming a basic veggie into playful, attractive finger food. Fits right into the Italian tradition of keeping things simple, colorful, and tasty. You'll see radishes in a whole new light, reaching for them again and again, loving the freshness and fun they bring to any gathering. Really.

INGREDIENTS

Ingredients for 24 radishes: Radishes ½ cup (50 g)

for the pesto filling: Garlic 1 clove; Basil 25 leaves; Parmigiano Reggiano PDO cheese 1.2 oz (35 g) - (to be grated); Coarse salt 1 pinch; Pecorino cheese 2 tbsp (15 g) - (to grate); Extra virgin olive oil 3.7 tbsp (50 g); Pine nuts 1 tsp; Robiola cheese 3 oz (80 g)

for the mint filling: Robiola cheese 2.8 oz (80 g); Mint 10 leaves; Black pepper to taste; Fine salt to taste

for the black olive pâté filling: Robiola cheese 3 oz (80 g); Black olives 1.75 oz (50 g); Extra virgin olive oil 1 ½ tbsp (22 g)

Preparation

How to prepare Stuffed Radishes

To prepare the stuffed radishes, start by washing the radishes thoroughly under water 1. Place them on a cutting board and remove the larger leaves, leaving only small tufts. Then cut the end part of the radish to create a cap that you will place on top of the radish once filled 2. Now, with the help of a small knife, hollow out the inside of the radish 3. Repeat the operation with all the radishes.

At this point, proceed with the preparation of the radish filling. Start with the preparation of the cheese and mint mixture. Finely chop the mint leaves: you should obtain about 1/4 ounce of chopped mint 4. Pour one-third of the robiola cheese into a small bowl and add the finely chopped mint 5. Adjust the robiola and mint filling with salt and pepper 6. Mix all the ingredients with a spoon. The first radish filling is now ready.

Then proceed with the preparation of the Black olive pâté. Pit the black olives 7 and blend them. Once blended, add the oil 8 and blend again until you get a creamy and sufficiently dense mixture 9.

Now pour the robiola cheese into a bowl and add the olive pâté 10. Mix well to combine the ingredients 11 to obtain the second radish filling. Then proceed with the preparation of the Genoese pesto (Pesto alla genovese) which will be used for your third filling. Put the garlic, coarse salt, and basil leaves in a mortar and pound them 12.

Then crush by rotating the pestle against the walls of the mortar. Then add the pine nuts 13 and the cheeses and the oil in a thin stream 14, continuing to crush the ingredients until you obtain a homogeneous and creamy mixture. Then take one-third of the robiola cheese and put it in a small bowl. Also, add the pesto 15.

Now carefully mix all the ingredients 16. Then take 8 radishes and fill them with the robiola and pesto filling. Place the end you previously obtained on top of each radish 17. Repeat the operation with the other fillings obtained by filling the remaining radishes and placing their ends on them. Then serve the radishes with three fillings to delight your guests 18!