Go Back

Roasted Radish & Whipped Ricotta Toast

A stunning, gourmet toast featuring sweet, caramelized roasted radishes layered over a cloud-like, lemon-infused whipped ricotta on crispy, garlic-rubbed sourdough.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 toasts
Course: Appetizer, Breakfast, Brunch
Cuisine: American, Modern, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Radishes
  • 1 bunch fresh radishes greens removed, halved or quartered
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground
Whipped Ricotta
  • 1 cup whole milk ricotta cheese
  • 1 medium lemon zested
  • 1 tbsp extra virgin olive oil
  • 1 pinch fine sea salt
Toast and Assembly
  • 2 thick slices artisanal sourdough bread
  • 1 tbsp extra virgin olive oil for toasting
  • 1 clove garlic peeled and left whole
  • 1 tsp raw honey optional, for drizzling
  • 1 tsp fresh thyme leaves or chopped dill
  • optional Flaky sea salt for finishing

Equipment

  • Baking sheet
  • Food Processor or Whisk
  • Large skillet
  • Cutting board and knife

Method
 

  1. Preheat oven to 400°F (200°C). Wash and trim radishes, then cut into halves or quarters depending on size.
  2. Place radishes on a baking sheet, toss with 1 tbsp olive oil, fine sea salt, and black pepper. Roast for 15-20 minutes until tender and caramelized. Let cool slightly.
  3. While radishes roast, place ricotta, lemon zest, 1 tbsp olive oil, and a pinch of salt in a food processor. Blend for 1-2 minutes until smooth and fluffy. Set aside.
  4. Heat a skillet over medium heat with 1 tbsp olive oil. Toast the sourdough slices for 2-3 minutes per side until deeply golden and crispy.
  5. Remove hot toast from the skillet and immediately rub the surface of each slice with the whole peeled garlic clove.
  6. Spread a thick layer of the whipped ricotta over the garlic-rubbed toast. Top generously with the warm roasted radishes.
  7. Garnish with fresh thyme, a drizzle of honey, a light drizzle of olive oil, and flaky sea salt. Serve immediately.

Notes

Using whole milk ricotta is essential; skim or low-fat versions will be watery and won't whip properly. You can make the whipped ricotta up to 3 days in advance and keep it refrigerated. Do not throw away the radish greens—they are edible and can be used in pestos or sautés.