Radish & Herb Cashew Ricotta Crostini
If there is one vegetable that I do not tire of in the spring it’s radishes. When Taylor and I are out harvesting radishes for the market or for our CSA members we’ll often bite into them like an apple. Our radishes are big, crunchy and delicious and taste wonderful with a little dirt still on them. If you have a copy of my cookbook I highly suggest making the miso glazed radishes in the spring chapter. They’re a Tumbleweed Farm favorite! However, if you’re looking for a simple recipe to have as an afternoon pick-me-up or for a happy hour snack I think these crostini are perfect. I used my favorite cashew “ricotta” recipe from the Sauce Page on the website and added a few tablespoons of fresh herbs for a light and bright flavor. You can definitely adapt this recipe and use real whole milk ricotta but I do love the cashew version as it offers a slight nutty flavor that works really well here. These crostini are a lovely celebration of the spring harvest and I hope you enjoy them as much as we do. There’s really nothing better than some good quality bread, fresh produce, and a creamy spread to sink your teeth into. Pour a glass of your favorite wine, call over the neighbors and enjoy this easy appetizer.
Cheers from Tumbleweed Farm.
Radish & Herb Cashew Ricotta Crostini
Prep Time: 15 minutes (not including soaking) Cook Time: 5 minutes Serves: 8-10
- Cashew Ricotta --Find Recipe Here
- 2 tablespoons chopped fresh herbs (such as parsley, dill, or chives)
- 1 baguette of french bread, sliced
- 4-6 radishes, thinly sliced
- handful of micro greens
- extra virgin olive oil
- 1-2 teaspoons freshly grated lemon zest
- Flakey sea salt
Preparation
- Prepare the cashew ricotta as written on the "Sauce" Page. Once it's the conistency of a thick ricotta cheese stir in the chopped herbs. Taste for seasonings and adjust as needed.
- Toast your slices of bread under the broiler for about 2 minutes per side (or until a deep golden brown and lightly charred on the edges)
- Spread a generous amount of the herbed cashew "ricotta" over each slice of bread and top with a few radishes, micro greens and drizzle with a little olive oil. Grate a little lemon zest over each slice of bread and top with a pinch of flakey sea salt. Serve warm or at room temperature.
Notes
*Use this recipe as guide *Adjust measurements and ingredients as necessary *Sore extra cashew sauce in an airtight container in the fridge for up to 5 days