Buttered Radish and Ricotta Toast
Recipe type: Entree, HACCP Process 1
Cuisine: A wonderful way to include fresh, local radishes in a summer sandwich.
Prep time: 
Total time: 
Serves: 4
This is a CACFP summer recipe for Radishes.
USDA Components: Portion size for 3-5 year-olds.Each serving provides ½ slice bread, 1 oz meat/meat alternate.
Cooking and Prep level: basic,.
  • 2 slices rye or wheat bread
  • ½ bunch breakfast radishes
  • 1 tablespoon butter
  • Pinch of salt
  • ½ teaspoon lemon zest
  • ¼ to ⅓ cup fresh or homemade ricotta
  • 2 to 3 teaspoons fresh minced flat-leaf parsley
  1. Toast the bread, cut in half, and set aside.
  2. Cut radishes in half lengthwise and cut each half into ¼ thick half-moon slices.
  3. Melt butter in a small skillet, add radishes and cook over medium-low until tender, 3 to 4 minutes. Stir in salt and lemon zest, taste and adjust the salt level as needed.
  4. Top toast with a smear of fresh ricotta, a sprinkle of cooked radishes, and finish with parsley.
Recipe by Illinois Harvest of the Month at http://harvestillinois.org/buttered-radish-and-ricotta-toast