A striking layered appetizer with gluten-free crispbread, fresh spreads, and vibrant vegetable toppings.
# 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 tablespoons toasted pumpkin seeds
13 - 2 tablespoons finely chopped chives
14 - Freshly cracked black pepper, to taste
15 - Sea salt, to taste
# How to Make It:
01 - Prepare all spreads and toppings in advance. Lightly toast the gluten-free bread and cut into uniform rounds or rectangles matching cracker size.
02 - Arrange all ingredients mise en place for easy assembly.
03 - Place a cracker as the base and spread a thin layer of cream cheese or hummus on top.
04 - Layer with a piece of toasted gluten-free bread, then add guacamole and a few slices of cucumber and tomato.
05 - Alternate crackers, bread, and spreads, adding toppings such as avocado, radish, roasted red pepper, and microgreens between each layer to create contrast and color.
06 - Stack 3 to 4 layers gently pressing to ensure stability. Finish with a cracker or bread slice topped with cream cheese, microgreens, pumpkin seeds, chives, and cracked black pepper.
07 - Carefully transfer the tower(s) to serving plates using a wide spatula and serve immediately for optimal texture.
