Ricotta-and-Radish Crostini - Rachael Ray Every Day

    Ricotta-and-Radish Crostini

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    Ricotta-and-Radish Crostini
    • 6Servings

    Ingredients

    • 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

    Preparation

    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.