Goat Cheese Dip with "Primary" Crudites

By á-4010

Ingredients

• 5 1/2 ounces soft mild goat cheese (such as Montrachet)
• 2 tablespoons olive oil
• 3 tablespoons chopped radishes
• 2 tablespoons chopped green onion tops
• 1/2 pound green beans, trimmed
• 1 15-ounce can baby corn, drained
• 1 radish bunch, tops left on
• French bread baguette slices
• Additional chopped radishes
• Additional chopped green onion tops

Preparation

Step 1

Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)

Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.