In this roasted radish toast, sourdough is topped with roasted, caramelized radishes and a creamy, garlicky, herbed ricotta spread. It's a simple and healthy snack or light lunch that's full of flavor!
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I created this radish toast recipe as an homage to roasted radishes and all of their sweet, juicy, and slightly spicy glory. They mellow out in the oven and become an even more vibrant pink.
The sourdough toast is crunchy and nutty, the garlic-and-chive herbed ricotta spread adds a delicious sweet-salty creaminess, and the roasted radishes tie it all together with the mellowed peppery notes.
For more healthy snack ideas, try my oat milk smoothie, mutabal (roasted eggplant dip), and bbq chickpeas.
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⭐️ Why This Recipe Is The Best
- Seasoned ricotta and roasted radishes on toast make the perfect spring snack or light lunch
- Other than roasting the radishes, this quick and easy snack takes minutes to assemble
- Healthy recipe using simple whole foods like fresh ricotta, radishes, and sourdough bread. It's high in fiber, protein, and antioxidants.
- Creamy, crunchy, savory, peppery, and slightly sweet
- Make in advance options provided
🌿 Ingredient Notes
- Radishes - Use your favorite variety of radishes here. Be sure sure to trim the ends and give them a good rinse before using.
- Ricotta - A mild and creamy Italian cheese with a slightly sweet flavor
- Garlic - I highly recommend using fresh garlic for optimal flavor.
- Chives - Fresh chives are recommend, but dried chives can be used as well.
- Bread - Use a high-quality bread for your radish toast, like sourdough, ciabatta or focaccia. We only use a few ingredients, so the flavor and texture of bread is important.
📝 Variations & Substitutions
- Whipped cream cheese can be used in place of ricotta
- Make vegan/dairy-free: Substitute your favorite vegan ricotta or cream cheese
- Make gluten-free: Use any brand of gluten-free bread
- Scallions. Substitute chives for chopped scallions for a slightly different flavor.
💬 Why Roast Radishes?
Because the radish is a "spicy" vegetable that packs a punch when eaten raw, roasting mellows the flavor. Radishes still retain their slightly peppery notes, and although they become tender in the oven, radishes remain fairly crisp.
Roasting radishes, like all vegetables, caramelizes the sugars and creates a richer, earthier, and sweeter flavor. It also brings out the creaminess of radishes, which might sound strange, but they are related to turnips, which have a similar creamy quality.
🔪 How To Make Roasted Radish Toast
Preheat oven to 425 degrees F. Trim both ends of radishes and rinse well. In a mixing bowl, toss radishes with a splash of olive oil and a pinch of salt and pepper.
Place radishes on a baking sheet and roast for 30 minutes, or until radishes have become tender. Let cool until you are comfortable handling them, about 20 minutes.
Thinly slice radishes (about ¼-inch) and set aside.
Make the herbed ricotta: Place ricotta, minced garlic, chives, salt, and pepper in a bowl and whisk to combine.
When ready to serve, toast sourdough slices. Spread a good-sized layer of ricotta spread on toasts, and top with radish slices. If you prefer, add additional chives on top.
👩🏼🍳 Expert Tips
- Make in advance: The radishes can be roasted and the seasoned ricotta can be prepared up to 24 hours ahead of time. Store separately in the refrigerator until ready to use.
- How to store: Store radishes and ricotta in separate airtight containers in the refrigerator for up to 4 days.
- How to freeze: I don't recommend freezing the roasted radishes, but the ricotta spread can be stored in a freezer safe container and stored for up to 3 months. To thaw, place in the refrigerator overnight.
- Toast sourdough right before serving. The seasoned ricotta will melt into your warm toast, making for a creamy and crunchy bite.
- How to serve: Serve toasts as a main dish for a light lunch or dinner, as a snack, or as a side accompaniment to soup or salad, like tabbouleh salad, apple cucumber salad, or avocado gazpacho.
💬 Frequently Asked Questions
Because the radish is a "spicy" vegetable that packs a punch when eaten raw, roasting them mellows the flavor. Radishes still retain their slightly peppery notes, and although they become tender in the oven, radishes remain fairly crisp. Roasting radishes, like all vegetables, caramelizes the sugars and creates a richer, earthier, and sweeter flavor.
Yes, radishes are high in fiber, low calorie, and contain antioxidants.
🥕 Related Recipes
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Roasted Radish Toast Recipe
Ingredients
- 3 bunches radishes
- glug of olive oil
- pinch of salt & pepper
- 1 cup ricotta
- 2 cloves garlic, minced
- 1 Tablespoon fresh chives, finely chopped (or 1 tsp. dried)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 8 slices of sourdough bread
Instructions
- Preheat oven to 425 degrees F. Trim both ends of radishes and rinse well. In a mixing bowl, toss radishes with a splash of olive oil and a pinch of salt and pepper.
- Place radishes on a baking sheet and roast for 30 minutes, or until radishes have become tender. Let cool until you are comfortable handling them, about 20 minutes.
- Thinly slice radishes (about ¼-inch) and set aside.
- Make the ricotta spread: Place ricotta, minced garlic, chives, salt, and pepper in a bowl and whisk to combine.
- When ready to serve, toast sourdough slices. Spread a good-sized layer of ricotta spread on toasts, and top with radish slices. If you prefer, add additional chives on top.
Notes
- Make ahead: The radishes can be roasted and the herbed ricotta can be prepared up to 24 hours ahead of time. Store separately in the refrigerator until ready to use.
- How to store: Store radishes and herbed ricotta in separate airtight containers in the refrigerator for up to 4 days.
- How to freeze: I don't recommend freezing the roasted radishes, but the herbed ricotta can be stored in a freezer safe container and stored for up to 3 months.
- Toast sourdough (or your favorite type of bread) right before serving. The herbed ricotta will melt into your warm toast, making for a creamy and crunchy bite.
- How to serve: Serve as a main dish for a light lunch or dinner, as a snack, or as a side accompaniment to soup or salad.
Barbara J Haner
I miss having a garden. Radishes were always among the first to be picked in the spring. I have radishes on my grocery list now so I can try this recipe. I was similar in thought, that I could only use them in salads. I am excited to try this recipe!
Gastronotherapy
Yay! Let me know what you think!
Shinta
Trying it out this weekend! Love how the flavors of the radish an enhanced after they are roasted. Thanks for sharing
Gastronotherapy
You are welcome, Shinta!
Angela
I was really surprised at the flavor and texture of a roasted radish. What a great ingredient. This toast is delicious and made a perfect breakfast.
Gastronotherapy
Thanks, Angela! I'm so happy to hear that!
Sue
I like radishes but have never tried to roast them. Can't wait to give this a try!
Kate
Radishes are just SO pretty aren't they - they make any salad or sandwich look gorgeous. Love the flavours in this, really delicious.
Gastronotherapy
Thanks, Kate!
Michelle
These look so good. I love roasted radishes. I could eat these for breakfast, lunch, or snack, all day long!
Gastronotherapy
Thanks, Michelle! They are so good!
Amanda Dixon
What a fabulous idea! I'm in love with ricotta, and the chives sound like such a delicious addition.
Gastronotherapy
Thanks, Amanda! Yes, the chives add a lovely, fresh onion flavor. I love adding fresh herbs to ricotta!
Jeri Walker
What a wonderful idea! These turned out so delicious! Thank you so much for sharing!
Gastronotherapy
Yay! Thanks, Jeri!
Michaela
What a delightful lunch recipe. I love the roasted radishes.
Gastronotherapy
Thanks, Michaela!
Pam Greer
My favorite recipe with spring radishes!
Gastronotherapy
Hooray!
Barbara J Haner
This is my lunch tomorrow! I am excited to make this again!
Gastronotherapy
Yay!
Barb
I made this recipe for lunch again today. Prep is so easy and the lunch was so tasty and filling!
MaryAnne
So glad you love it!
Lara
Have I been missing out on the wonder that is roasted radishes all this time?!! I don't think I'll eat them any other way now. I bought some radishes at the farmers market yesterday and came across your recipe. The chive ricotta paired so perfectly with the roasted radishes! I ended up eating this for both lunch AND dinner yesterday!!
MaryAnne
Thanks so much, Lara! Yes, roasting radishes really mellows the spiciness while still leaving them with a kick. I'm so glad you enjoyed this recipe!