Sometimes, for breakfast or when I need something quick and filling, I turn to this "little cake" made of pita with cheeses and vegetables. It's not complicated and doesn't require any special planning. I usually have everything on hand: pita, a herb cream cheese, cheese, a bit of blue cheese, pink roe for decoration, some radishes, and if I have it in the fridge, a cherry tomato. It's the kind of sandwich you can assemble directly on a plate and cut like a slice of cake.
Quick Info
Total time: 15-20 minutes
Preparation time: 15 minutes
Cooking time: none needed
Servings: 2 large servings or 4 smaller ones
Difficulty: easy
Recipe type: cold snack, breakfast, brunch
Ingredients
3 pieces of pita bread or flatbread (round, thin)
100 g herb cream cheese
80 g cheese (I use Delaco, but any sliced type works)
1-2 tablespoons pink roe (for layering and decoration)
20-30 g blue cheese (Roquefort type or similar)
4-5 medium radishes
1 cherry tomato
Fresh parsley leaves (for garnish)
Preparation method
1. Wash the radishes well and peel them if they have tough parts. Slice them thinly.
2. Take a piece of pita and place it on a plate. Spread a thin layer of herb cream cheese.
3. On top of the cream cheese layer, place slices of cheese, then spread a bit of pink roe.
4. Place the second piece of pita on top. Spread more herb cream cheese, sprinkle crumbled blue cheese, and distribute the radish slices evenly over the surface.
5. Add another layer of cheese slices over the radishes and put a bit more cream cheese on top.
6. Cover with the third piece of pita.
7. Garnish with the remaining pink roe, a few parsley leaves, and slices of cherry tomato.
8. Cut the "little cake" sandwich into four or six pieces, as needed.
Why I make this recipe often
It’s quick and doesn’t require cooking or special equipment. It’s perfect for meals on the go or when you want to use the cheeses you already have in the fridge. I also like it because you can assemble everything directly on the plate and each layer is different, which is not boring at all.
Tips and variations
Tips
If the pita is too hard or dry, you can heat it for 10 seconds in the microwave.
It’s important to slice the radishes thinly so the sandwich doesn’t become too thick.
Substitutions
You can use thin flatbread instead of pita if you don’t have it.
The herb cream cheese can be replaced with plain cheese mixed with a bit of dill or green onion.
The blue cheese can be omitted if you don’t like its taste, or you can use another type of saltier cheese.
Variations
Add thin slices of cucumber or green onion between layers if you need something fresher.
For extra flavor, you can add some sliced olives, but only if you have them on hand and don’t want to overload it.
Serving ideas
The simplest way is to cut it into quarters, like a cake. It works as a snack for breakfast, for a quick meal, or even for a picnic, although it doesn’t hold up perfectly if transported for a long time.
It can be served with a side of raw vegetable salad or some raw vegetables.
Frequently asked questions
1. Can I use another type of cheese instead of the herb cream?
Yes, any spreadable cream cheese works, even plain. If you want a stronger flavor, you can mix it with chopped herbs.
2. If I don’t have pink roe, can I skip it?
Yes, pink roe is for added flavor and decoration. You can easily omit it.
3. Does it work with regular bread instead of pita?
You can try using sliced bread, but it doesn’t have the same structure – it’s harder to “assemble” like a little cake and doesn’t hold together as well.
4. Can I prepare the sandwich in advance and eat it later?
It can be made 1-2 hours in advance, but the pita tends to soften and the layers won’t be as firm.
5. What can I use instead of blue cheese if I don’t like it?
A matured, saltier cheese or even smoked cheese can work if you don’t want the strong flavor of blue cheese.
Nutritional values
Estimate for one serving (out of 2): approximately 350-400 kcal
Protein: 12-15 g
Fat: 18-22 g
Carbohydrates: 30-35 g
Values can vary quite a bit, especially depending on the type and amount of cheese used and how much roe you add.
Storage and reheating
It’s best consumed fresh, immediately after making it. If you want to store it, cover it and keep it in the fridge, but not for more than a few hours, as the bread absorbs moisture from the creams and doesn’t have the same texture anymore. I do not recommend reheating.
Quick Info
Total time: 15-20 minutes
Preparation time: 15 minutes
Cooking time: none needed
Servings: 2 large servings or 4 smaller ones
Difficulty: easy
Recipe type: cold snack, breakfast, brunch
Ingredients
3 pieces of pita bread or flatbread (round, thin)
100 g herb cream cheese
80 g cheese (I use Delaco, but any sliced type works)
1-2 tablespoons pink roe (for layering and decoration)
20-30 g blue cheese (Roquefort type or similar)
4-5 medium radishes
1 cherry tomato
Fresh parsley leaves (for garnish)
Preparation method
1. Wash the radishes well and peel them if they have tough parts. Slice them thinly.
2. Take a piece of pita and place it on a plate. Spread a thin layer of herb cream cheese.
3. On top of the cream cheese layer, place slices of cheese, then spread a bit of pink roe.
4. Place the second piece of pita on top. Spread more herb cream cheese, sprinkle crumbled blue cheese, and distribute the radish slices evenly over the surface.
5. Add another layer of cheese slices over the radishes and put a bit more cream cheese on top.
6. Cover with the third piece of pita.
7. Garnish with the remaining pink roe, a few parsley leaves, and slices of cherry tomato.
8. Cut the "little cake" sandwich into four or six pieces, as needed.
Why I make this recipe often
It’s quick and doesn’t require cooking or special equipment. It’s perfect for meals on the go or when you want to use the cheeses you already have in the fridge. I also like it because you can assemble everything directly on the plate and each layer is different, which is not boring at all.
Tips and variations
Tips
If the pita is too hard or dry, you can heat it for 10 seconds in the microwave.
It’s important to slice the radishes thinly so the sandwich doesn’t become too thick.
Substitutions
You can use thin flatbread instead of pita if you don’t have it.
The herb cream cheese can be replaced with plain cheese mixed with a bit of dill or green onion.
The blue cheese can be omitted if you don’t like its taste, or you can use another type of saltier cheese.
Variations
Add thin slices of cucumber or green onion between layers if you need something fresher.
For extra flavor, you can add some sliced olives, but only if you have them on hand and don’t want to overload it.
Serving ideas
The simplest way is to cut it into quarters, like a cake. It works as a snack for breakfast, for a quick meal, or even for a picnic, although it doesn’t hold up perfectly if transported for a long time.
It can be served with a side of raw vegetable salad or some raw vegetables.
Frequently asked questions
1. Can I use another type of cheese instead of the herb cream?
Yes, any spreadable cream cheese works, even plain. If you want a stronger flavor, you can mix it with chopped herbs.
2. If I don’t have pink roe, can I skip it?
Yes, pink roe is for added flavor and decoration. You can easily omit it.
3. Does it work with regular bread instead of pita?
You can try using sliced bread, but it doesn’t have the same structure – it’s harder to “assemble” like a little cake and doesn’t hold together as well.
4. Can I prepare the sandwich in advance and eat it later?
It can be made 1-2 hours in advance, but the pita tends to soften and the layers won’t be as firm.
5. What can I use instead of blue cheese if I don’t like it?
A matured, saltier cheese or even smoked cheese can work if you don’t want the strong flavor of blue cheese.
Nutritional values
Estimate for one serving (out of 2): approximately 350-400 kcal
Protein: 12-15 g
Fat: 18-22 g
Carbohydrates: 30-35 g
Values can vary quite a bit, especially depending on the type and amount of cheese used and how much roe you add.
Storage and reheating
It’s best consumed fresh, immediately after making it. If you want to store it, cover it and keep it in the fridge, but not for more than a few hours, as the bread absorbs moisture from the creams and doesn’t have the same texture anymore. I do not recommend reheating.