Spring naan and burrata flatbread with quick pickled radish
About one year ago this time, I quit my full-time job as a test kitchen manager to start a dinner party company. That was the plan, at least. After a couple of successful gigs, I realized the catering life would require me to work weekends, holidays and many nights — all the times I'd rather be spending with my family and friends. So, it was a short lived plan.
These spring naan and burrata flatbreads, however, were not. I originally developed them for an afternoon cocktail party for a client that wanted something filling, yet light and full of green things. They were a hit. And since then, they've been the star of many breakfasts, brunches and dinner appetizers. What makes it so special is creaminess from the burrata, a fresh, grassy green taste from the shaved raw asparagus and a tart bite from the pickled radish. And naan, a traditional Indian flatbread, is the perfect vehicle for it all, since it adds some substance. Slightly chewy, it crisps up in the oven and lends a subtle sweetness and smokieness that play so well with the other flavors. It's really simple to put together. And it seems fancier than it is.
I'm sharing these now because I think they'd make the perfect appetizer for an Easter brunch. You could prep everything in advance and have a little flatbread bar set up for people to pile on the toppings, as they please.
There's a little planning ahead that needs to happen here, as the radish needs some pickling time. You can make the pickled radish the day before or let it sit in the pickling solution for 30 minutes. You can buy pickling spice or make your own with equal parts of your favorite whole spices. The longer they sit, the more flavorful they'll be. The pickled radish will keep in the fridge for up to one month in a tightly sealed jar.
For the pickled radish
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 tablespoon mixed pickling spices
3-4 medium radishes, thinly sliced
For the dressing
1/4 cup walnut oil
2 tablespoons fresh lemon juice
1 small shallot, diced
1 garlic clove, minced
For the flatbreads
4 whole-wheat naan
1/2 bunch thick asparagus, thinly sliced into ribbons with a peeler
1 cucumber, thinly sliced
1/2 cup peas
8 ounces burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh mint leaves
Freshly ground black pepper
Make the pickled radish. In a large jar, add the vinegar, water, salt, sugar, and pickling spice. Cover the jar and shake well to combine. Add the sliced radish and let sit for at least 30 minutes.
Make the dressing. Combine all the dressing ingredients together in a jar and shake to combine.
Heat the oven to 400°F. Toast the naan until just crisp, 4 to 6 minutes. In a large bowl, add the shaved asparagus, sliced cucumber and peas. Add the dressing and toss to combine. Season with salt, to taste. Spread the burrata evenly amongst the naan slices. Top with the asparagus, cucumber and peas mixture. Then add the radish, pumpkin seeds and mint. Finish it off with a grind of black pepper. Serve immediately.