Radish butter sounds like a restaurant thing, but it’s two ingredients and a food processor. Process the radishes, squeeze out the liquid well, pulse them into softened butter with a little Maldon salt, and you get something bright pink, peppery, and worth spreading over a warm flatbread. Snow peas and fresh mint on top with crumbled cotija, and you have a light lunch or a starter that looks much more involved than it is. Gluten-free tortillas crisped in the oven hold up well under the toppings without going soft or cardboard-dry.
How to Make Gluten-Free Flatbread with Radish-Butter
Squeezing the radishes
Don’t skip the liquid step. Radishes hold a lot of water, and if you blend them into butter without squeezing, the butter turns wet and won’t spread properly. True story. Two layers of paper towel work, but cheesecloth is better; really wring it out until barely any more moisture comes.
Crisping the flatbreads
Brush the tortillas with the remaining butter before baking at 375°F, about eight minutes until the edges are golden and the center is dry to the touch. They crisp up more as they cool, so pull them just before you think they’re ready. 
Gluten-Free Flatbread with Radish-Butter
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Crispy gluten-free flatbreads topped with creamy radish butter, snow peas, and cheese. A vibrant spring appetizer or light meal.
Ingredients
- 1 bunch red radishes
- 6 tbsp unsalted butter, room temperature
- 1/4 tsp Maldon salt
- 4 gluten-free flour tortillas
- 1/4 cup (60 ml) crumbled Cotija or Ricotta Salada cheese
- 2 cups (473 ml) snow peas, cut in half
- 1/4 cup (60 ml) fresh mint leaves
Instructions
- Preheat oven to 375°F (190°C).
- Bring 4 cups of water to a boil in a medium saucepan.
- Add all but 2 radishes to a food processor and pulse until chopped into a fine dice.
- Remove contents to a double-layer thickness of paper towel and squeeze out excess liquid (cheesecloth works too).
- Transfer back into the food processor and add 4 tablespoons of butter, pulsing until the butter is blended, adding butter 1 tablespoon at a time until the mixture is smooth and spreadable; set aside.
- Thinly slice remaining 2 radishes and set aside.
- Cut snow peas in halves or thirds and set aside.
- Chiffonade mint for garnish and set aside.
- Assembly
- Place the flour tortillas on a baking sheet and toast in the oven until crispy – 3 to 5 minutes.
- Spread a layer of the radish butter over each piece of tortilla, followed by a sprinkle of cheese, a layer of snow peas and the sliced radishes; garnish with mint and a few sprinkles of salt.
- Serve immediately.
Notes
- For a richer flavor, use high-quality, cultured butter.
- If Cotija cheese is unavailable, feta or goat cheese are excellent substitutes.
- To prevent sogginess, assemble the flatbreads just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 30
Frequently Asked Questions
Can I make the radish butter ahead of time?
Yes, it keeps well in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before spreading so it softens enough to work with.
What can I use instead of gluten-free flour tortillas?
Regular flour tortillas, naan, or even pita bread all work. The goal is a thin, crispy base, so whatever you use, bake it until it holds its shape when you pick it up.
Why Cotija cheese specifically?
Cotija is a dry, salty Mexican cheese that crumbles without melting, which gives you texture contrast against the creamy radish butter. Ricotta salata or even feta are good substitutes.
Hi. Can you tell me what the boiling water is for?
Thanks!