I know…. A tiny bit “odd” that my first post on the re-introduction of my blog is a RECIPE…and even more odd it is for “Buttered Radish and Ricotta Toast”!
But all I have to say is YUMMY!
AND not really odd if one knows me…
- The “me” who delights in adding a new cookbook or food blog to the never-ending collection and actually READS it,
- The “me” who sees texture, taste and the presentation of food as a sensual experience ,and
- Always the most important part- The “me” who thoroughly enjoys the SHARING of it with friends ,co-workers, and my dear family.
Or perhaps this is the latest thrill in my” California Dreamin” phase because face it, lately it has become a passion of mine to focus on my California connections…
- The home of Alice Waters…The “Art of Simple Food” is my own ”Joy of Cooking” and Erin ( aka Naturally Ella blog) and author of the recipe selected here, who continues the philosophy of perfect food.
- A wonderful design project in Palm Desert last summer and Fall with Barbie and Frank… they are the greatest!
- Following Jennifer Blaise Kramer (former editor at MPLS ST PAUL mag) from her new Santa Barbara home on Instagram… she kept things “sunny” for me in our arctic tundra weather.
- Beginning an unbelievably fun project in San Francisco this month where I had the opportunity to “hang out” with a favorite client ,and visit the best shops and food establishments in the city ( stay tuned for more)!
Ok, ok back to the “radish” talk!
Here it is in all it’s GLORY…
Buttered Radish and Ricotta Toast
Prep time- 5 mins
Cook time- 5 mins
Total time-10 mins
Serves: 1 to 2 servings
- 2 slices rye or wheat bread (see note)
- ½ bunch breakfast radishes
- 1 tablespoon butter
- Pinch of salt
- ½ teaspoon lemon zest
- ¼ to ⅓ cup fresh or homemade ricotta
- 2 to 3 teaspoons fresh minced flat-leaf parsley
- Toast the bread and set aside.
- Cut radishes in half lengthwise and cut each half into ¼" thick half moon slices. Melt butter in a small skillet, add radishes, and cook over medium low until tender, 3 to 4 minutes. Stir in salt and lemon zest, taste and adjust salt level as needed.
- Top toast with a smear of fresh ricotta, a sprinkle of cooked radishes, and finish with parsley.
I love rye bread but it can often be overpowering for the delicate ricotta and radishes. Use wheat if you want a nice balance (or a lighter rye!)