If you have a good friend or a cooperative caterer, you might want to ask them to make heart-shaped lavash for your bridal shower, or even as a wedding appetizer. The possibilities for flavor, color and texture are almost limitless, and they're fun to make.
Step 1: Gather the Ingredients
As a base for the fillings, you can use wraps, tortillas or lavash bread. Trader Joe's has a good soft lavash bread. You may run into a cracker-type that needs to be moistened with water, but I wouldn't mess with that on your first attempt.
I used wraps in these examples, partly because they come in a variety of colors & flavors, and they work well for the heart shape. Fold the circular wrap or tortilla in half, making a crease that will be the bottom of the heart.
For fillings, choose one or two spreads, plus at least 6 other items from the list below, or use what you have! It's good to have everything prepared, open and ready to go before you starting building your lavash.
- Wraps, tortillas, or lavash bread
- Spreads: hummus, cream cheese, goat cheese, pesto, refried beans, creme fraiche, sour cream, etc.
- Sliced cooked meats, and sliced or shredded cheese
- Shredded vegetables: carrot, cabbage, jicama, radish
- Fresh spinach or other greens
- Sugar snap peas (whole)
- Thinly sliced tomato (drain on paper towel), bell pepper, green onion, red onion, cucumber
- Grilled eggplant (thinly sliced)
- Olives, pickles (gherkins or cornichons are good), capers
- Condiments: salsa, salt & pepper, fresh basil, parsley, cilantro, chives, garlic
- Knives and spatulas for dipping and spreading
- Grater or food processor
- Plastic wrap
- Sharp knife for slicing
Step 2: Choose Your Spread
You can build as many as will fit your workspace, but two at a time works for me.
Use one or more spreads for each. You don't need a lot, but you do need to spread it all the way to the edge. The spreads have the advantage of being the "glue" that holds the whole thing together, as well as adding flavor and moisture.
Examples: Hummus and cream cheese, pesto and creme fraiche, refried beans and sour cream.
Step 3: Now Get Creative
Next add your toppings in rows. Choose compatible flavors, and contrasting colors and textures. You want it to be full, but still be able to roll it up.
Keep in mind that when you slice the lavash, you will be seeing everything in cross section, so align spreads (if multiple) and rows of topping with the crease, not perpendicular to it.
Some possible combos:
- Hummus, cream cheese, thinly sliced red pepper, spinach, thinly sliced tomato, shredded carrot, green onions, black olives
- Refried beans (may need to thin with water for easier spreading), sour cream, shredded pepper Jack cheese, salsa, cilantro, thinly sliced red onion, thinly sliced tomato, avocado
- Pesto sauce, creme fraiche, sliced ham, thinly sliced tomato, spinach, sugar snap peas, thinly sliced provolone cheese, thinly sliced yellow bell pepper.
Salt & pepper or other condiments to taste!
Step 4: Rollin'
For heart-shaped lavash, you roll each side only half way, meeting near the middle. Fold gently along the crease.
For a traditional lavash, you start at one end and roll it all the way. A little spread on the end flap helps hold it together.
Step 5: Wrap It Up
Wrap each lavash snugly in plastic. Once you have done that you may need to slightly flatten or pinch the creased side again to create a heart shape.
Chill for at least an hour before slicing; longer if possible.
Step 6: Slice It
When you're ready to serve, unwrap and cut the lavash into slices 1.25–1.5" thick. Use a sharp knife or serrated knife for best results. You can gently reshape the pieces for the best look if needed. Arrange on a platter in a single layer or stack in several layers.
Participated in the