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Buttered Radish and Ricotta Toast


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Rate this recipe 4.3/5 (4 Votes)


  • 2 slices rye or wheat bread (see note)
  • 1/2 bunch breakfast radishes
  • 1 tablespoon butter
  • Pinch of salt
  • 1/2 teaspoon lemon zest
  • 1/4 to 1/3 cup fresh or homemade ricotta
  • 2 to 3 teaspoons fresh minced flat-leaf parsley


Adapted from


Step 1

Toast the bread and set aside.
Cut radishes in half lengthwise and cut each half into ¼" thick half moon slices. Melt butter in a small skillet, add radishes, and cook over medium low until tender, 3 to 4 minutes. Stir in salt and lemon zest, taste and adjust salt level as needed.
Top toast with a smear of fresh ricotta, a sprinkle of cooked radishes, and finish with parsley.


I love rye bread but it can often be overpowering for the delicate ricotta and radishes. Use wheat if you want a nice balance (or a lighter rye!)

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