Recipes Sides:

Radish Ricotta Toast

Eyeswoon Kitchen
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

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.

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