Radish Ricotta Toast with Fresh Snap Peas and Lemon Zest

Radish Ricotta Toast with Fresh Snap Peas is brought to life by bright lemon zest, pink peppercorns and course sea salt then becomes just a little indulgent with a generous drizzle of Extra Virgin Olive Oil. 

This is a fresh, cool and creamy dish I happened to be enjoying on a warm July morning for breakfast but I would certainly serve this as an appetizer course or side dish anytime!
I'm dreaming of serving it with champagne and a big shrimp cocktail for brunch!
I used a loaf of Simple Semolina Bread that I'd made the day before. It makes a lovely light and crispy sourdough toast for fresh toppings like these.

Such a simple recipe. Classic and delicious!

 

Toast the Bread, spread thickly with ricotta cheese then top with sliced radishes and snap peas. Sprinkle with lemon zest, sea salt and pink peppercorns then drizzle with the olive oil.


I like to serve a bit of extra ricotta on the side with some radishes and snap peas for dipping. 

Cheers!
~Melisa

Radish Ricotta Toast with Fresh Snap Peas and Lemon Zest

Ingredients

Semolina Sourdough Bread Slices

Red Radishes, thinly sliced

Snap Peas, sliced in half lengthwise

Ricotta Cheese

Zest of one lemon

Freshly ground Pink Peppercorns

Sea Salt

Extra Virgin Olive Oil

Method

Toast the Bread, spread thickly with ricotta cheese then top with sliced radishes and snap peas. Sprinkle with lemon zest, sea salt and pink peppercorns then drizzle with the olive oil.

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Copywrite © 2019 by Melisa Smith