16 ripe black olives, preferably Mediterranean type
16 whole red radishes, trimmed, washed and dried
8 scallions, trimmed and cut into 3-inch lengths
How To Cook:
1. Rub the cheese through a medium-meshed sieve into a bowl with the back of a spoon, or force the cheese through a food mill set over a bowl.
2. Add the butter and beat vigorously with a wooden spoon, mashing the cheese and butter together against the sides of the bowl until the mixture is light and fluffy.
3. Beat in the chives, fennel, chopped parsley, paprika and caraway seeds, and taste for seasoning.
4. Mound the cheese-and-herb mixture in the center of a platter and arrange the tomatoes, olives, parsley sprigs, radishes and scallions attractively around it.
5. Serve at room temperature with rye or pumpernickel bread as a first course or as a accompaniment to cocktails.
