Brown butter radishes and ricotta on toast
The peppery flavour of radishes contrasts beautifully with nutty brown butter and creamy ricotta in this simple lunch recipe.
Ingreadient
- 50g salted butter
- 200g radishes (we used a French variety), ideally with leaves
- 1 tbsp pine nuts
- 2 large slices sourdough
- 1 garlic clove
- Finely grated zest and juice ½ lemon
- 200g ricotta
Instruction
- Put the butter in a frying pan over a medium heat and cook, swirling the pan regularly, until it turns a nutty golden brown (about 8 minutes). Remove the leaves from the radishes (if they have them) and reserve. Cut any large radishes in half, then add them all to the butter and cook gently over a low-medium heat for about 8 minutes, adding the pine nuts halfway through, until soft and golden.
- Meanwhile, toast the sourdough. Cut the garlic in half and rub the cut side of each piece across a slice of toasted sourdough. Stir the lemon zest and juice into the ricotta and season with salt and pepper. Chop the radish leaves and add these to the pan of radishes, off the heat, with a pinch of salt.
- Spread the ricotta over the toasted sourdough, then spoon over the radishes with plenty of the buttery juices.
