Ricotta-and-Radish Crostini

Ricotta-and-Radish Crostini
  • 6Servings


  • 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


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.