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
Preparation
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).
