- 20 radishes, cleaned and trimmed
- 10 small pimento-stuffed olives, halved crosswise
Using a paring knife, scrape off most of the red skin from the radish, leaving just enough red to give the radish a veined appearance. Rinse radishes.
Using a very small melon baller, cut a small hole in the stem end of each radish. Insert an olive half, cut side out, into each hole; serve.