INGREDIENTS
- 2 cups radishes, cut in half lengthwise from Braga Farms
- 2 Tbs. extra-virgin olive oil, divided from D’s Sourdough
- 2 pita bread from Brother’s Products
- ¼ Cup fresh pesto from Braga Farms
- Microgreens for garnish from Skye Farms
- Coarse salt and freshly ground pepper
INSTRUCTIONS
- Preheat your oven to 400 F.
- Slice small radishes to about ¼ inch thick for a little crunch.
- Arrange the radishes on a rimmed baking sheet. Drizzle 1 Tbs. oil over the radishes and season with a little salt and pepper. Roast for 30 minutes, until they start to brown on the edges and are tender, tossing half way through.
- Brush the remaining oil over each flatbread. Then spread a layer of pesto over the flatbread. Place the radishes on top of pesto. Slide back into the oven for 10 to 15 minutes, until the flatbread is crispy on the edges.
- Top with microgreens and enjoy a healthy snack!