Home Recipes Appetizers Cold Flatbread with Radishes, Feta, and Spring Herbs

Flatbread with Radishes, Feta, and Spring Herbs

By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Flatbread with Radishes, Feta, and Spring Herbs
Serves
Makes 6 servings
Ingredients
  • Lavash (Middle Eastern flatbread) or pita bread
  • Toasted walnut halves
  • Radishes, trimmed
  • Green onions, trimmed, halved lengthwise if large, and cut into 3-inch lengths (white and pale green parts only)
  • Herb sprigs (such as basil, dill, mint, tarragon, Italian parsley, and cilantro), thick stems removed but leaves left whole
  • Edible flowers such as nasturtiums or borage

  • Whipped Feta:
  • ½ pound Greek, French, Bulgarian, or Israeli feta cheese
  • ½ teaspoon minced garlic
  • Pinch of hot red pepper flakes or coarsely ground medium-hot red pepper such as Syrian Aleppo or Turkish Mara
  • ¼ teaspoon dried Turkish mint, or 1 teaspoon finely minced fresh mint
  • 1 to 2 tablespoons extra virgin olive oil


Procedure
When late spring brings the first flush of tender herbs, edible flowers, and mild radishes, this Persian hors d’oeuvre should be in your repertoire. The concept is simple: you spread a little creamy feta on warm flatbread, then wrap it around green onions, radishes, herbs, edible flowers, toasted nuts, or any combination of these crisp and fragrant foods. The recipe is intentionally vague because the precise amount of each ingredient is unimportant. Focus instead on composing a beautiful painting of the fresh spring produce available to you.

If using lavash, warm according to package directions until soft and pliable. If using pita bread, preheat the oven to 350°F. Wrap the pita bread in aluminum foil and bake until hot throughout, about 10 minutes.

To make the whipped feta, put the feta, garlic, hot pepper flakes, mint, and 1 tablespoon olive oil in a small food processor and puree until smooth, adding up to 1 tablespoon more oil if necessary to achieve a smooth consistency.

Put the feta in a serving bowl. On a large platter, arrange the walnut halves, radishes, green onions, herbs, and flowers attractively, either in individual mounds or mixed.

Serve the warm bread with the platter of cheese and herbs. Invite diners to spread a small piece of bread with the feta, then wrap the bread, taco style, around any of the other ingredients, preferably in combination.

Flatbread with Radishes, Feta, and Spring Herbs

By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Serves
Makes 6 servings
Ingredients
  • Lavash (Middle Eastern flatbread) or pita bread
  • Toasted walnut halves
  • Radishes, trimmed
  • Green onions, trimmed, halved lengthwise if large, and cut into 3-inch lengths (white and pale green parts only)
  • Herb sprigs (such as basil, dill, mint, tarragon, Italian parsley, and cilantro), thick stems removed but leaves left whole
  • Edible flowers such as nasturtiums or borage

  • Whipped Feta:
  • ½ pound Greek, French, Bulgarian, or Israeli feta cheese
  • ½ teaspoon minced garlic
  • Pinch of hot red pepper flakes or coarsely ground medium-hot red pepper such as Syrian Aleppo or Turkish Mara
  • ¼ teaspoon dried Turkish mint, or 1 teaspoon finely minced fresh mint
  • 1 to 2 tablespoons extra virgin olive oil


Procedure
When late spring brings the first flush of tender herbs, edible flowers, and mild radishes, this Persian hors d’oeuvre should be in your repertoire. The concept is simple: you spread a little creamy feta on warm flatbread, then wrap it around green onions, radishes, herbs, edible flowers, toasted nuts, or any combination of these crisp and fragrant foods. The recipe is intentionally vague because the precise amount of each ingredient is unimportant. Focus instead on composing a beautiful painting of the fresh spring produce available to you.

If using lavash, warm according to package directions until soft and pliable. If using pita bread, preheat the oven to 350°F. Wrap the pita bread in aluminum foil and bake until hot throughout, about 10 minutes.

To make the whipped feta, put the feta, garlic, hot pepper flakes, mint, and 1 tablespoon olive oil in a small food processor and puree until smooth, adding up to 1 tablespoon more oil if necessary to achieve a smooth consistency.

Put the feta in a serving bowl. On a large platter, arrange the walnut halves, radishes, green onions, herbs, and flowers attractively, either in individual mounds or mixed.

Serve the warm bread with the platter of cheese and herbs. Invite diners to spread a small piece of bread with the feta, then wrap the bread, taco style, around any of the other ingredients, preferably in combination.

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