Cheese And Radishes: The Perfect Pairing For Your Palate

Radishes are a versatile root vegetable that can add a crunchy texture and a peppery flavour to a variety of dishes. They are often used in salads, but can also be cooked, pickled, or served raw as a snack. When considering which cheese to pair with radishes, a good option is goat's cheese. This combination is showcased in a recipe for roasted radishes with goat cheese and honey, where the sweetness of the honey and the mildness of the goat's cheese complement the peppery bite of the radishes. Another option is cream cheese, which can be mixed with herbs and served as a dip for radishes. For those who enjoy stronger flavours, mature hard cheeses such as cheddar or Swiss cheese pair well with radishes, especially when served with charcuterie.

Radishes with cream cheese and chives

The creamy texture of the cream cheese complements the crunch of the radish, and the chives add a nice punch of flavour. You can also add some roasted garlic or caramelised onions for a little extra kick.

To prepare this snack, simply mix the cream cheese with finely chopped chives and any other herbs of your choice. You can also add a small amount of olive oil to the mixture. Wash and dry the radishes, removing any dirt or sand. Then, spread the cream cheese mixture onto the radishes, and sprinkle with salt and pepper to taste.

This snack is not only delicious but also looks quite pretty, making it a perfect appetiser for a party or get-together. It's a simple and quick way to enjoy radishes and can be a great alternative to the classic combination of radishes with butter and salt.

Radishes with goat cheese and honey

Radishes are a spicy, crunchy root vegetable that can add a peppery kick to any dish. When roasted, they take on a softer, sweeter flavour profile. Goat cheese is a soft, spreadable cheese that complements the radishes' new flavour. Honey, especially hot honey, adds a sweet, delicate touch to the dish.

Ingredients:

• 16 ounces radishes, stemmed and halved or quartered
• 1/2 cup purple onion, julienned
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unfiltered organic honey
• 1/4 cup goat cheese, crumbled
• 1-2 tablespoons fresh thyme

Instructions:

• Preheat your oven to 425 degrees Fahrenheit.
• While the oven heats up, prep your radishes and onions, then toss them in a large bowl with the extra-virgin olive oil.
• Spread the mixture evenly on a baking sheet and roast for 15 minutes. For a softer texture, roast for an additional 5-10 minutes.
• Transfer the roasted radishes and onions to a serving dish.
• Drizzle with honey and crumble the goat cheese on top.
• Garnish with fresh thyme and serve warm.

This dish can be served as a salad, an appetizer, or a vegetable side dish. It pairs well with roasted chicken, seafood, grain bowls, or delicate salads.

If you want to add a little kick to your dish, you can make hot honey by combining local raw honey with half a jalapeno or any other hot pepper. Heat this mixture on low-medium heat for 5-10 minutes, then let the pepper steep in the honey. Remove the pepper and seeds, and your hot honey is ready!

Radishes with butter

For a more complex flavour profile, you can try radishes with butter and prosciutto. Chef/Owner of Monteverde, Sarah Grueneberg, makes prosciutto butter by spreading it on seeded rye toast and topping it with radishes and lemon marmellata. You can also try dipping radishes in butter, as suggested by Pastry Chef Diane Yang of Spoon and Stable and Bellecour.

If you're looking for a more substantial meal, you can try butter-poached radishes with oysters, as suggested by Chef/Owner of Gilbert's Southern Kitchen & Bar, Gilbert's Hot Chicken, Fish & Shrimp, Gilbert's Underground Kitchen, and Gilbert's Social, Kenny Gilbert.

For a refreshing snack, try radishes with cream cheese and chives. You can also add roasted garlic or caramelized onions to the mix.

Radishes with feta

Cynthia Wong, the Executive Pastry Chef at Butcher & Bee, says that radishes and feta are a "classic combo". She loves to pair a tiny, acidic salad of the greens and shaved radishes with a feta-lemon puff pastry tartlet.

James Ramsden, author of four cookbooks, also agrees that feta goes very well with radishes. He has a recipe for roasted radishes with whipped feta, brown butter leeks, and poppy seeds. The radishes are halved and tossed with olive oil, salt, and pepper, then roasted for 10 minutes until tender but still retaining some crunch. The feta is whipped with garlic, yogurt, olive oil, and lemon juice, and served with the radishes and leeks. This can be served as a side dish or a starter with warm pitta bread.

A similar recipe is a roasted radish and feta salad, where the radishes are roasted and tossed with a vinaigrette and feta. The feta is a perfect counterpoint to the sweetness of the roasted radishes, and chopped parsley and tarragon add a green verve in both flavor and appearance. This salad works well on its own as a light lunch, or as a side dish.

Another option is an herb and radish salad with feta and walnuts, inspired by sabzi khordan, the platter of fresh herbs, radishes, walnuts, and feta cheese that accompanies nearly every Persian meal. This salad includes cucumbers, lemon juice, olive oil, salt, pepper, chives, cilantro, dill, mint, and tarragon. The radishes and cucumbers are sliced thinly, and dressed with a mixture of lemon juice and olive oil. The crumbled feta is then added and tossed gently. The herbs are dressed separately and piled on top of the radishes and cucumbers. This salad is served immediately.

Pickled radishes

Pickling radishes is a great way to transform their flavour, turning them into a sweet, salty, and sour snack with a crunchy texture and a vibrant pink hue. They are a perfect addition to a charcuterie board, pairing well with cheese and other meats and vegetables.

Ingredients

To make pickled radishes, you will need the following:

• Radishes (red radishes are most commonly used, but other varieties such as Easter Egg, watermelon, or daikon radish also work well)
• Vinegar (white vinegar or apple cider vinegar)
• Water
• Sugar (cane sugar is recommended)
• Salt (sea salt is ideal)
• Whole peppercorns and/or mustard seeds
• Optional spices: red pepper flakes, chilli flakes, bay leaf, garlic, fresh dill, etc.

Instructions

First, prepare the radishes by washing them thoroughly and removing any leaves and stems. You can slice the radishes thinly using a sharp knife or a mandoline slicer, or cut them into matchstick pieces or halves.

Next, make the brine by combining the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir the mixture until the sugar and salt dissolve, which should take about a minute. Allow the brine to cool to room temperature before pouring it over the radishes in the jars.

If you are using whole peppercorns and mustard seeds, add them to the jars before pouring in the brine. Seal the jars and let the radishes pickle in the brine for at least 2-3 days, but they can be stored in the fridge for up to 4 months.

Serving Suggestions

Frequently asked questions