Sourdough toast is topped with roasted, caramelized radishes and a creamy, garlicky, herbed ricotta spread. A simple and healthy snack that is full of flavor!
If you've been to a farmers market lately, you've noticed that it's radish season. And I am a late-comer when it comes to radishes. As a kid, radishes were always too spicy for me. As were onions. And although I fell in love with onions a long time ago, I neglected to share any of that love with radishes.
I think part of my hesitancy around radishes was not knowing what to do with them other than adding them to a salad. Delicious? Sure. But then I discovered an entirely new world: Roasted Radishes! So, I've created this incredible roasted radish and herbed ricotta toast recipe that you are going to love!
Why This Recipe Works
This recipe is the perfect spring snack or light lunch! And other than roasting the radishes, it takes merely minutes. The sourdough toast is crunchy and nutty, the herbed ricotta spread adds a delicious sweet-salty creaminess, and the roasted radishes tie it all together with the mellowed peppery notes thanks to the process of roasting.
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. In essence, why would you not roast radishes??
How To Make Roasted Radish and Herbed Ricotta Toasts
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.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Roasted Vegetable Recipes!
Soba Noodles with Miso-Roasted Tomatoes
Roasted Cauliflower Salad with Arugula, Walnuts, and Gruyère
Roasted Red Skin Potatoes with Chimichurri
Tahini Quinoa Bowl with Roasted Eggplant, Broccoli, and Tofu
Roasted Beet Tart with Feta and Kale
Roasted Radish and Herbed Ricotta Toasts
Ingredients
- 3 bunches radishes
- olive oil
- 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
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.
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!