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!
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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.
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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
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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.