Can be prepared in 45 minutes or less. 

• 3/4 stick (6 tablespoons) unsalted butter, softened
• 2 tablespoons cream cheese, softened
• 1 tablespoon minced fresh chives
• 1/4 teaspoon freshly grated lemon zest
• Tabasco to taste
• 18 radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
• 36 fresh flat-leafed parsley leaves for garnish 

In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it. 

Makes 36 hors d'oeuvres.