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
Ingredients
Ingredients
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
Directions
Directions
- 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.
- While the bread toasts, mix together the ricotta, herbs, lemon zest & juice, and salt & pepper.
- Assemble the toasts by spooning the ricotta mixture onto the garlic toast, and then topping it with the sliced radish.
- Eat immediately!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)