Radish & Ricotta Crostini
1 fresh baked baguette
1 bunch of radishes
1 container of fresh ricotta
Small handful of fresh dill chopped finely (save a little to garnish on top)
A few fresh Tarragon sprigs chopped finely
1 Lemon, for juice and zest
UP Extra Virgin Olive Oil EVOO ( Picual)
Sea Shakes Original (good nutrition from organic Nori, Dulce seaweed with a touch of Celtic Sea Salt low in sodium – exceptional in flavor)
Option: fresh snipped parsley to garnish on top with radishes.
Oven pre-heated 350 degrees. Slice baguette at an angle ¼ in rounds, put on baking sheet, brush one side with the UP EVOO of choice. Season with Makai and pepper. Place in hot oven for 12 minutes or until golden crispy. Remove from heat.
Finely chop the dill and tarragon mix with the cheese, lemon juice and zest with a good helping of Sea Shakes salt and pepper. Mix up very well. Taste and season as needed.
Carefully slice the radishes very thinly.
When the bread is ready to come out of the oven slather the toast with the cheese/citrus/herb mixture. Top with 2 – 3 radishes thinly sliced. Sprinkle with snipped fresh dill or parsley.
Enjoy with conversation, wine, and friends.