A colorful stack of crispbread, avocado, tomato, and creamy layers perfect for a gluten-free appetizer.
# What You Need:
→ Base and Structure
01 - 12 gluten-free crispbread crackers (seed, multigrain, or plain)
02 - 8 slices gluten-free bread, lightly toasted, cut into rounds or rectangles
→ Spreads and Layers
03 - 5.3 oz whipped cream cheese
04 - 3.5 oz hummus
05 - 3.5 oz guacamole
→ Fresh Toppings
06 - 1 small cucumber, thinly sliced
07 - 1 medium ripe tomato, thinly sliced
08 - 1 small avocado, sliced
09 - ½ cup microgreens or baby arugula
10 - ¼ cup thinly sliced radish
11 - ¼ cup roasted red peppers, sliced
→ Garnish
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp finely chopped chives
14 - Freshly cracked black pepper, to taste
15 - Sea salt, to taste
# Directions:
01 - Prepare all spreads and toppings in advance. Lightly toast gluten-free bread and cut into uniform rounds or rectangles matching cracker size.
02 - Arrange all ingredients within reach to facilitate smooth assembly.
03 - Place a gluten-free cracker on a flat surface and spread a thin layer of cream cheese or hummus evenly over the top.
04 - Place a piece of toasted gluten-free bread atop the cracker, then add guacamole followed by a few slices of cucumber and tomato.
05 - Continue stacking by alternating crackers, bread, and different spreads, incorporating avocado, radish, roasted red pepper, and microgreens between layers to introduce varied textures and colors.
06 - Build up three to four layers, pressing gently for stability. Complete with a cracker or bread slice topped with cream cheese, microgreens, pumpkin seeds, chopped chives, and freshly cracked black pepper.
07 - Using a wide spatula, carefully transfer each tower to individual serving plates.
08 - Serve immediately to preserve optimal texture and freshness.
