Spring Ricotta Toast
It’s officially Spring. Some days, it doesn’t quite feel like it, but there’s no doubting the hopeful feelings as we see the trees budding, flowers blooming, and hear the birds singing.
As far as food goes, Spring is probably my favorite Season. Greens, asparagus, radishes- I love all the seasonal veggies that appear in Spring. The flavor is delicate, and their purpose is rejuvenating. It’s time to let go of the heavy Winter menus and lighten up with fresh new ideas.
It’s been raining here quite a bit this week, and I wanted to put something bright and cheerful on my plate. Something simple yet filling. I also wanted something I could serve to friends at Spring gatherings. Watermelon radishes are one of my favorite vegetables. They’re so pretty, and tasty, and they make any dish beautiful. Asparagus is also a vegetable that often finds it’s way to my fridge. So when I spied my favorite Ricotta at the grocery store last week, I knew it would be the perfect match with these veggies for a tasty Spring toast.
Next time you’re looking for a quick and gorgeous snack to impress your friends, or even just for a rainy Sunday- try this out!
Spring RIcotta ToasT
Makes 4 Slices.
Ingredients:
4-6 Asparagus Spears, trimmed
1-2 Radishes, sliced thin
1/2 C Ricotta
1 T Olive Oil
1 tsp Balsamic Vinegar
4 Slices Sourdough Bread
Salt & Pepper
Honey
Dill, for garnish
Directions:
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Cut the tops off the Asparagus spears, and use a vegetable peeler to cut thin slices off the remaining stems. When you can no longer peel additional slices, trim the remaining spears in half.
Put the Asparagus, Olive Oil, and Balsamic Vinegar in a small bowl, season with Salt & Pepper and let marinade for about 15 minutes.
Toast the Bread.
Spread the Ricotta evenly on each of the slices of Bread, and layer the marinated Asparagus and Radish slices on each piece.
Add Salt & Pepper to taste.
Garnish with small sprigs of Dill, and drizzle Honey on top.
Serve & Eat!
Notes:
I used Gluten Free Sourdough Bread for this recipe, but feel free to use whatever Bread you prefer.
If you want to make this Dairy Free, you can simply swap the Ricotta for a Dairy Free Version.
While I used Watermelon Radishes, you can use any Radish you have available to you.