The Radish
There’s just something about springtime and the radish.
When it comes to radishes, it’s their vibrant beauty and bright color that always draw me into using them in recipes. Well, that and of course they add a nice fresh, crisp crunch to any dish. I’m totally an appetizer girl, and when the weather is starting to heat up, there’s nothing I’d rather do than sit outside with a glass of wine and a variety of my favorite snacks. This recipe is perfect for any occasion, but best enjoyed in the spring and summer months, whether you’re hosting a dinner party or just feel like relaxing on the patio.
For this recipe, I wanted to create something that was light and springy, just like the star of the recipe: the radish.
Ingredients
SERVINGS: 4–6 as an appetizer, depending on the size of your baguette Serving(s)
- 1 bunch radishes, tops removed
- 2 teaspoons fresh dill
- 1½ teaspoons fresh chives
- 1½ teaspoons fresh parsley
- 15 ounces ricotta
- 1 French baguette
- Juice from ½ lemon
- 1 tablespoon good olive oil
- Kosher salt
- Fresh-cracked pepper
Preparation
Using a mandolin or sharp knife, slice the radishes into thin slices.
Preheat oven to 350°.
To make the crostini, cut baguette into 1- to 1½ inch-thick slices, sliced on a diagonal. Drizzle with olive oil and bake 4–5 minutes on each side
To make the herbed ricotta, combine dill, chives, parsley, ricotta and lemon juice. Once combined, add a pinch of salt and pepper to taste.
Once crostini are cooled, add layer of herbed ricotta, top with sliced radishes and sprinkle with freshly cracked pepper.
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