Ricotta-and-Radish Crostini

May 2010
Ricotta-and-Radish Crostini

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Makes: 6 servings

  • 18 1/4-inch-thick baguette slices
  • 1/2 cup plus 1 tablespoon ricotta cheese
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, plus more for sprinkling
  • 1 pinch pepper
  • 24 thin slices radish
  • Grated lemon peel, for serving
  1. Toast eighteen 1/4-inch-thick baguette slices, cut on an angle, in a 350 degrees oven. Stir together 1/2 cup plus 1 tablespoon ricotta cheese, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and a pinch pepper. Spread the ricotta mixture onto each toast and top each with 4 thin slices radish, a sprinkle of salt and grated lemon peel.