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Gluten-Free Flatbread with Radish-Butter

Gluten-Free Flatbread with Radish-Butter

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  • Author: Debra Smith, adapted from The Fresh 20, Melissa Lanz
  • Total Time: 30 mins
  • Yield: 4 1x


This is an easy, yet filling spring appetizer or light lunch or dinner.


  • 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


  1. Preheat oven to 375 degrees
  2. Bring 4 cups of water to a boil in a medium saucepan
  3. Add all but 2 radishes to a food processor and pulse until chopped into a fine dice
  4. Remove contents to a double-layer thickness of paper towel and squeeze out excess liquid (cheesecloth works too)
  5. 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
  6. Thinly slice remaining 2 radishes and set aside
  7. Cut snow peas in halves or thirds and set aside
  8. Chiffonade mint for garnish and set aside


  1. Place the flour tortillas on a baking sheet and toast in the oven until crispy – 3 to 5 minutes
  2. 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
  3. Serve immediately
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Side
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