Instructions: Line a strainer with cheesecloth and set over a deep bowl. Ladle yogurt into strainer and fold cheesecloth over top to cover yogurt; bottom of strainer should not touch liquid that will collect in bowl. Refrigerate overnight.

Discard liquid. Transfer yogurt cheese to mixing bowl. Stir in shredded radishes, cucumber, green onion, dill and salt to taste.

Spread about 2 tablespoons yogurt cheese over each slice of bread. Cut each slice corner-to-corner to make four pieces. Serve with sprig of watercress and a few tomatoes.

This recipe yields 10 servings of 4 pieces each.

NOTES :

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