Cilantro Yogurt Spread on Pumpernickel and a Feature in Edible Orlando
Every holiday season, I see loads of pumpernickel bread — the cute kind so perfectly cut into bite-sized squares— in stores everywhere. I’ve always paused to look at it, thinking it would be great for holiday party sandwiches, canapés or tartines of sorts. This year I took things a step further and bought some, unsure of what to use it for. It didn’t take long for me to figure that out. The shape naturally suggested itself for an appetizer. A holiday appetizer, with holiday colors, no less.
Cilantro and radishes were strikingly fresh and gorgeous in my market so I really had to get them. Feel free to use your favorite herb instead, or choose a different topping, if you wish. I have also tried these topped with tomato and mozzarella slices cut into half circles. They were more substantial than radishes and as delicious. Smoked salmon, caviar, cucumber, olives would all be marvelous substitutions.
I’m excited that my Moroccan citrus salad was featured in this winter’s issue of Edible Orlando magazine. If you live in Orlando, grab a copy. My recipe is on page 16.
PUMPERNICKEL CANAPES WITH HERBED YOGURT SPREAD AND RADISHES RECIPE
Yield: 12 canapés
Prep Time: 5 min
1/4 cup cilantro leaves
1 small garlic clove
1 cup plain Greek-style yogurt
½ teaspoon lime juice
¼ teaspoon ground cumin
Sea salt and ground pepper, to taste
Small bunch radishes, thinly shaved
Coarse sea salt, for garnish
12 squares deli pumpernickel, lightly toasted
To make the yogurt spread, start by pulsing the cilantro and garlic in a food processor until finely minced. Add the remaining ingredients for the spread and process until you obtain a smooth, green mixture.
Divide the yogurt spread among the 12 canapés. Top each one with shaved radishes and a sprinkle of coarse sea salt.