Thin Rye Crispbreads With Whipped Feta and Radishes

4oz	feta
2oz	cream cheese
1 lemon	Finely grated zest
¼ teaspoon	black pepper, plus more for serving
8	WasaⓇ Light Rye Crispbreads
3 radishes	very thinly sliced
1 tablespoon	runny wildflower honey
¼ cup	fresh mint leaves

In a food processor pulse feta until very finely ground. Add cream cheese, lemon zest, and pepper and process until very smooth, scraping down the sides of the bowl as needed.
Spread whipped feta on crispbreads and top with radishes. Drizzle lightly with honey, garnish with mint, and sprinkle with additional black pepper.