- 1 bunch radishes, tops removed
- 2 teaspoons fresh dill
- 1½ teaspoons fresh chives
- 1½ teaspoons fresh parsley
- 15 ounces ricotta
- 1 French baguette
- Juice from ½ lemon
- 1 tablespoon good olive oil
- Kosher salt
- Fresh-cracked pepper
Using a mandolin or sharp knife, slice the radishes into thin slices.
Preheat oven to 350°.
To make the crostini, cut baguette into 1- to 1½ inch-thick slices, sliced on a diagonal. Drizzle with olive oil and bake 4–5 minutes on each side
To make the herbed ricotta, combine dill, chives, parsley, ricotta and lemon juice. Once combined, add a pinch of salt and pepper to taste.
Once crostini are cooled, add layer of herbed ricotta, top with sliced radishes and sprinkle with freshly cracked pepper.