Cracker For A Crowd

 Cracker for a Crowd

Lately, I’m into drama—the bigger the cracker, the deeper my satisfaction. Luckily, flatbreads are little more than undercooked crackers, and Middle Eastern shops have lots of options at the ready—choose a very large one and make one big cracker to share. If a standard supermarket is all you’ve got, use a couple of large, thin pitas (don’t split them as they’d be too thin for the cream cheese topping here) to make 2 smaller (but still large) crackers instead of one. Pack the cracker, spread and toppings separately and assemble once you’ve settled in.
Ingredients:
Cracker:
1 large flatbread, about 1/8 inch (3 mm) thick, or 2 large, thin pitas
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) kosher salt
Spread:
4 oz (125 g) cream cheese, softened
1 clove garlic, finely grated
3/4 tsp (4 mL) curry powder
1 green onion, finely chopped
1 tsp (5 mL) lemon juice
Pinch salt
1 cup loosely packed assorted tender herbs, such as mint, basil, dill, cilantro, chives and tarragon
1 mini cucumber, thinly sliced
2 radishes, thinly sliced
Coarsely ground black pepper
Maldon salt
Directions:
For the cracker, preheat oven to 400°F (204°C).

Cut the flatbread into a rectangle roughly 8 x 12 inches (20 x 30 cm) or cut two thin-style pitas into two rectangles, each half that size. Place on a baking sheet and brush with olive oil. Sprinkle with salt and bake for 6 to 8 minutes, turning once, until golden and crisp. Set aside.

For the spread, mix all ingredients together. Cover and chill.

When you’re ready to serve, tear any larger herbs into smaller pieces. Smear the cracker(s) with the cream cheese spread, top with the cucumber and radish, then the herbs. Give it a few grinds of black pepper and sprinkle with a little Maldon salt. Break into smaller pieces to serve.  Serves 6