Buttered Radish and Ricotta Toast

Photo by Mishell R.
Adapted from naturallyella.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from naturallyella.com

Ingredients

  • 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

Directions

Toast the bread and set aside. Cut radishes in half lengthwise and cut each half into ΒΌ" 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. Notes 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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