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Sesame Flowers With Radish Canape

An Asian sensibility informs a flower-shaped canape of spicy radish, seaweed salad, and a sprinkle of sesame seeds.

  • Servings: 24
  • Yield: Makes 2 dozen

Photography: Sang An

Source: Martha Stewart Weddings, Spring 2002


  • 2 ounces cream cheese, room temperature
  • 1 teaspoon wasabi powder
  • 12 slices white bread
  • 1 tablespoon toasted sesame oil
  • 4 radishes, thinly sliced
  • 1/2 cup store-bought seaweed salad
  • 1 tablespoon sesame seeds, toasted


  1. Stir together cream cheese and wasabi in a small bowl; set aside.
  2. Preheat oven to 300 degrees. Using a 1 1/2-inch flower-shaped cookie cutter, cut out two flowers from each bread slice. Brush with sesame oil, and arrange flowers in a single layer on a baking sheet. Bake, turning once, until dried out and lightly toasted, 10 to 14 minutes. Transfer to a wire rack to cool.
  3. Using a small offset spatula, evenly spread wasabi mixture on each flower, and top with a radish slice. Top each canape with 1 teaspoon seaweed salad; sprinkle with toasted sesame seeds.

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