An appetizer to whet your spring appetite – creamy, refreshing ricotta infused with lemon and mint and topped with sweet roasted radishes.
I’m rebelling against Mother Nature. On the first day of spring, Mother Nature decided that Boston needed just a little more snow this year because it’s not like we’ve broken any records for snowfall or anything. My rebellion included getting a mani/pedi with Essie’s “Lilacism” color and making this radish crostini to tell Mother Nature she can stick it and I’m going to celebrate spring anyways. Even if it is below freezing.
I got on this kick of roasting radishes last summer after I found a recipe for roasted radish & arugula barley salad from Edible Boston that I packed in a mason jar and pretty much ate every day for lunch during my yoga teacher training. Now you know I love roasting fruits and veggies and was amazed when I roasted strawberries for my roasted balsamic strawberry shortcake. But holy moly. Roasting radishes COMPLETELY transforms this vegetable. It really helps to mask some of that inherent bitterness and releases a hint of subtle sweetness.
I wanted to create an appetizer that featured these delicious roasted radishes that would be perfect for spring parties and gatherings. Easter brunch or dinner, anyone?
I love this recipe because the ricotta is a great source of protein and calcium and radishes, a type of cruciferous vegetable, is packed with phytonutrients like vitamin C. The creamy ricotta tastes wonderful against the crispy, fresh baguette and pairs perfectly with the refreshing mint and lemon.Print
- 1 ¼ cup sliced radishes
- 2 1/2 tbsp olive oil, divided
- 1 cup part-skim ricotta cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped mint
- salt and pepper to taste
- 1 French baguette, sliced into 1-inch thick slices
- Optional: extra mint for garnish
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Transfer radish slices to baking sheet and drizzle with 1/2 tbsp olive oil and salt and pepper to taste. Roast for 15-20 minutes, or until tender.
- Meanwhile, in a small bowl, mix together ricotta, lemon juice, lemon zest, mint, and salt and pepper to taste.
- Remove radish slices from baking sheet and set aside. Place baguette slices onto baking sheets and brush remaining olive oil over both sides of baguette slices and bake at 400 degrees for 3-5 minutes, or until golden-brown.
- Let bread cool and spread ricotta mixture over each slice and top with two radishes slices.
- Optional: Garnish crostini with fresh mint.
- Serving Size: 2 crostini
Tell me, how are you celebrating the start of spring? Any favorite spring foods? Check out the recipes below for more spring inspired ideas:
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.