This appetizer features the peppery crunch of radish with a creamy dill and caper spread. If you love dill, you’ll want to make extra spread to enjoy long after the appetizer course is over! In this post I show how to prepare it 2 ways: one with plant-based cream cheese and the other using creamy Navy beans (as shown here). I used homemade, grain free, buckwheat sourdough bread as the base, but feel free to use any type of thinly sliced, small-sized bread or crackers, instead.

This recipe was inspired by EatingWell Magazine’s Vegetables: The Essential Reference. Between the two options provided on this post, there’s something for you whether you’re gluten-free, plant-based and vegan, allium-free(no onions, no garlic), soy free, corn free, nightshade free, Low FODMAP…all of the above, or not!