Radish Ricotta Toast

• 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

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.