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Brown butter radishes and ricotta on toast

Name: Brown butter radishes and ricotta on toast
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 50g salted butter; 200g radishes (we used a French variety), ideally with leaves; 1 tbsp pine nuts; 2 large slices sourdough; 1 garlic clove; Finely grated zest and juice ½ lemon; 200g ricotta

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Apr 24
Updated: 5 Aug 24

Brown butter radishes and ricotta on toast

The peppery flavour of radishes contrasts beautifully with nutty brown butter and creamy ricotta in this simple lunch recipe.

Have you tried our easy spiced pickled radishes?

Easy
April 2024

Test kitchen approved

Serves 2
Hands-on time 20 min

The peppery flavour of radishes contrasts beautifully with nutty brown butter and creamy ricotta in this simple lunch recipe.

Have you tried our easy spiced pickled radishes?

Vegetarian recipes

Nutrition: Per serving

Calories: 738kcals
Fat: 49g (27g saturated)
Protein: 39g
Carbohydrates: 31g (3.2g sugars)
Fibre: 6.2g
Salt: 3.4g

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Ingredients

50g salted butter
200g radishes (we used a French variety), ideally with leaves
1 tbsp pine nuts
2 large slices sourdough
1 garlic clove
Finely grated zest and juice ½ lemon
200g ricotta

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Method

Put the butter in a frying pan over a medium heat and cook, swirling the pan regularly, until it turns a nutty golden brown (about 8 minutes). Remove the leaves from the radishes (if they have them) and reserve. Cut any large radishes in half, then add them all to the butter and cook gently over a low-medium heat for about 8 minutes, adding the pine nuts halfway through, until soft and golden.
Meanwhile, toast the sourdough. Cut the garlic in half and rub the cut side of each piece across a slice of toasted sourdough. Stir the lemon zest and juice into the ricotta and season with salt and pepper. Chop the radish leaves and add these to the pan of radishes, off the heat, with a pinch of salt.
Spread the ricotta over the toasted sourdough, then spoon over the radishes with plenty of the buttery juices.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

Calories: 738kcals
Fat: 49g (27g saturated)
Protein: 39g
Carbohydrates: 31g (3.2g sugars)
Fibre: 6.2g
Salt: 3.4g

delicious. tips

Don’t waste it If you don’t want to add all the radish leaves, give them a rinse and keep in an airtight container in the fridge. They’re a great addition to a salad – or you can shred them and use like soft herbs.