This is an easy, yet filling spring appetizer or light lunch or dinner.
By Debra Smith
We found some lovely French radishes at the market this last week which made for some mighty fine radish butter.
- 1 bunch red radishes
- 6 Tablespoons unsalted butter, room temperature
- ¼ teaspoon Maldon salt
- 4 gluten-free flour tortillas, store bought or make your own
- ¼ cup crumbled Cotija or Ricotta Salada cheese – soft goat cheese would be lovely as well
- 2 cups snow peas, cut in half
- ¼ cup fresh mint leaves
- Preheat oven to 375 degrees
- 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 the 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
- 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 pita, followed by a sprinkle of the Cotija, Ricotta Salada or goat cheese, a layer of snow peas and the sliced radishes; garnish with mint and a few sprinkles of Maldon salt
- Serve immediately
Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.