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Radish & ricotta toasts

I'm in the mood for very simple dishes at the moment; you know the kind that just let a good quality ingredient do the talking? So when I saw this recipe, and we received radishes in the harvest, I just knew I had to try it. It didn't disappoint either - I wished I'd made more! Serves 1 as a light lunch.

Adapted from The Fig Tree


2 slices of excellent quality bread
1 tbsp extra virgin olive oil
1 clove garlic, halved
50g ricotta
1-2 tbsps herbs of your choice, chopped I used flat leaf parsley from the harvest and chives from our garden
1/2 lemon juice & zest
4 radishes, sliced very finely
sea salt
freshly ground black pepper


  1. Heat the oven to 200C. Brush the bread with olive oil and bake it in the oven for 5-10mins, until toasted. When you take it out the oven, rub each slice with the garlic clove halves.
  2. While the bread toasts, mix together the ricotta, herbs, lemon zest & juice, and salt & pepper.
  3. Assemble the toasts by spooning the ricotta mixture onto the garlic toast, and then topping it with the sliced radish.
  4. Eat immediately!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)