1/3 lb blue cheese
1/4 lb cream cheese
Kosher salt to taste
Freshly-ground black pepper to taste
1/3 cup heavy cream whipped to soft peaks
48 white bread rounds – (1-1/2″ diameter) buttered, toasted
48 thin slices radish
In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps.
Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.
Yield: 48 pieces