Description
Crispy gluten-free flatbreads topped with creamy radish butter, snow peas, and cheese. A vibrant spring appetizer or light meal.
Ingredients
Units
Scale
- 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