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,.
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
Recipe by Illinois Harvest of the Month at https://harvestillinois.org/buttered-radish-and-ricotta-toast