The crema is also good served with fresh vegetables.
Ingredients
1 cup fresh goat cheese, softened
1/2 cup plain whole milk Greek yogurt
Juice and finely grated zest of 1 lemon
1/2 tsp. Dijon mustard, preferably Maille
1/4 tsp. ground cumin
1/4 tsp. ground coriander
Kosher salt and freshly ground black pepper
1 pound radishes, trimmed, or greens left intact if still young and tender
2 Tbs. extra-virgin olive oil; more for drizzling
Instructions
Prepare a medium-high gas or charcoal fire. Combine the goat cheese, yogurt, lemon juice and zest, mustard, cumin, coriander, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Mix until smooth, season to taste with salt and pepper, and set aside.
In a large bowl, toss the radishes with the oil. Grill on a perforated grill pan, turning occasionally until lightly charred and crisptender, about 5 minutes.
Spread the yogurt mixture on a platter and top with the radishes. Drizzle with additional oil, and season with salt and pepper.