Radish Ricotta Toast

Eyeswoon Kitchen

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  • Ingredients

      • 1 Bunch Radish
      • 1 cup fresh ricotta
      • 1 rustic baguette or ciabatta loaf
      • 3 tablespoons extra virgin olive oil + extra for drizzle
      • 1 container micro green (I used Good Water Farms Bok Choi)
      • A few sprigs of roughly chopped herbs (I used fresh dill)
      • Flaky sea salt + fresh black pepper
      • Method
  • The Prep

    • Slice the radish on a mandolin into thin disks. Place the sliced radish in a water ice bath to retain moisture and stay fresh. Cut your bread loaf on an angle into ¾  inch slices. Brush both sides with EVOO.  Toast the bread, in the oven, on a sheet pan until golden brown. Dollop 1 tablespoon of ricotta onto each toast, layer 3 or 4 slices of radish, a few sprigs of micro greens and herbs, a sprinkle of sea salt, cracked pepper and finally a drizzle of extra virgin olive oil.