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Radishes and Celery with Cream Cheese and Fig Jam

    • Photo: Johnny Miller
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Johnny Miller
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Johnny Miller
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Picturehouse 848
    • Photo: Tara Donne
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Johnny Miller
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    An adult take on ants-on-a-log trades raisins for fig jam. Halved radishes, in addition to celery, are the perfect crunchy platform to hold the soft cream cheese.
    Martha Stewart Living, December 2011
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Makes 48
      Serves 12
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    Ingredients

    • 4 ounces cream cheese, room temperature
    • 12 radishes, trimmed and halved
    • 5 stalks celery, cut crosswise into 1 1/2-inch pieces
    • 1/3 cup fig jam

    Directions

    1. Place cream cheese in a pastry bag fitted with a 1/4-inch fluted tip. Pipe cream cheese onto radishes and celery, and top each with fig jam (about 1/8 teaspoon each).

    Cook's Note

    Topped radishes and celery pieces can be refrigerated for up to 1 day.

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