Express citrus ricotta toasts with sautéed radishes, hot honey, and mint

Name: Express citrus ricotta toasts with sautéed radishes, hot honey, and mint
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 8 slices rustic bread, sliced small; 6.3 oz ricotta cheese; 1 whole lemon; 4.2 oz radishes; 2 tbsp honey; 1/2 tsp red pepper flakes; 1 tbsp olive oil; 1/4 cup loosely packed fresh mint leaves; 1/3 tsp salt; 1/4 tsp black pepper

A quick and original appetizer of toasted bread topped with creamy lemon ricotta, lightly sautéed radishes, a drizzle of hot honey, and fresh mint leaves. Ready in under 15 minutes, with creamy, crisp, and fresh contrast.

8 minPrep

6 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 slices rustic bread, sliced small (of unos 1 cm of grosor)
180 g ricotta cheese (whole or tradicional)
1 unit lemon (usar zest fina and 2 tsp/2 tsp of juice)
120 g radishes (cut thinly sliced finas)
30 ml honey (for mezclar with chile)
1 g red pepper flakes (ajustar to taste)
15 ml olive oil (divided)
8 g fresh mint leaves (whole or rasgadas)
2 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

210 kcal

Calories

7 g

Protein

24 g

Carbs

10 g

Fat

2 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. In a bowl, mix the ricotta with the lemon zest, 2 teaspoons (10 ml) lemon juice, a pinch of salt, and the black pepper until creamy.
2
2. In a small bowl, combine the honey with the red pepper flakes and set aside so the flavor can infuse while you prepare the rest.
3
3. Heat a skillet or griddle over medium heat, about 350°F/175°C at the cooking surface. Brush the bread slices with half of the olive oil and toast for 1 to 2 minutes per side, until golden and crisp. Remove.
4
4. In the same skillet at 350°F/175°C, add the remaining olive oil and sauté the radishes for 1 to 2 minutes with a pinch of salt, just until slightly softened but still textured.
5
5. Spread each toast with the citrus ricotta. Top with the warm radishes.
6
6. Finish with a drizzle of hot honey over each toast and garnish with the fresh mint leaves. Serve immediately.

Chef tips

For a lighter texture, whip the ricotta for 30 seconds with a fork or small whisk before mixing it with the lemon. The hot honey can be made ahead.

Substitutions

You can swap the mint for basil or chives. If you do not have ricotta, use well-drained cottage cheese blended until smooth. For a bolder version, add extra chili flakes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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