Chop the first ten radishes coarsely and place in a mixing bowl with the Castello Creamy Blue, crème fraiche, chives, and pepper. Mix well and season to taste with salt and pepper. Cut the remaining 6-8 radishes into wedges to be used for decoration.
Place a teaspoon of the Castello Creamy Blue mixture on small crispbreads and decorate with radish wedges and chives. Place on a serving dish or wooden board.
Encourage everyone to tuck in by serving the Castello Creamy Blue mixture in a serving bowl next to a platter of crispbread and include some small serving bowls with chives and radishes.