Radishes, Feta & Spring Herbs

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, oregano, tarragon, Italian parsley, and cilantro), thick stems removed but leaves left whole

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

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.

Courtesy of Janet Fletcher/Sur La Table