Another in the recipe and food photography series my sister Addie and I are collaborating on. This one is basically foolproof and I recommend it for breakfast or snacks or lunch! It’s really delightful. I’ll let Addie take it away:
Prep: 5 min | Total: 5 min
This is barely a recipe, but I started making these the first summer that I subscribed to a CSA and I had all these radishes that I wasn’t sure what to do with. I always had leftover bread from work (ed note: she used to work at a bakery/cafe. She does now, but she used to, too!), so I decided to make some spring radish toasts. Pea shoots are my favorite garnish, but I used chive blossoms here as well, which lends a great onion flavor. Using whole-milk ricotta really makes a difference, but feel free to use skim milk ricotta if you’d prefer. The squeeze of lemon at the end definitely changes the whole flavor of the toast, so don’t skip that step! (This same recipe works really well with english cucumbers in place of the radishes).
Hearty multigrain bread (I used a multigrain bread from Rustica)
French breakfast radishes (one full sized french breakfast radish usually covers a small piece of toast, so 3-4 for three slices of toast will suffice)
Whole milk ricotta
Pea shoots, chive blossoms, microgreens, sunflower sprouts, or fresh herbs