Buttered Radish and Ricotta Toast
Author: Naturally Yella
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,.
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,.
Ingredients
- 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
Instructions
- Toast the bread, cut in half, and set aside.
- Cut radishes in half lengthwise and cut each half into ¼ thick half-moon slices.
- 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.
- Top toast with a smear of fresh ricotta, a sprinkle of cooked radishes, and finish with parsley.
Notes
