It has officially been one whole year since I launched this blog. Happy birthday, Ricotta & Radishes!
The past 12 months have been a fantastic learning experience and I work to get better each day (read a bit about my blogging journey here). One area I’ve put a lot of effort into this year is improving my photography and food styling skills. Not every photo is magic but I hope you can tell the difference!
My evenings and weekends (aka blogging time) seem to be disappearing before my eyes, but I plan on working through it as best I can. All in the name of bringing simple, healthy recipe ideas to you!
Here’s a fun coincidence: not only does April mark the one year blogiversary of Ricotta & Radishes, it also happens to be the beginning of radish season!
Crunchy, peppery radishes and creamy ricotta cheese is a classic springtime pairing typically served on toast or crostini. It’s high time I posted a recipe featuring my blog’s namesake ingredients, so today I bring them to you in mini bagel form.
These ricotta and radish mini bagels are a fun alternative to tea sandwiches and would make a great appetizer for any spring get-together, including Easter. (Check out more Easter recipe ideas from my recent roundup). Or, do like I did last weekend and enjoy a couple of them for lunch with a cup of soup.
You can add flavour to the ricotta by stirring in some lemon juice and zest and/or chopped fresh herbs like parsley. This ricotta mixture would also make a great filling for spring ravioli along with peas.
Ricotta and radish mini bagels
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Mini whole wheat bagels topped with fluffy ricotta cheese, thinly sliced radishes, extra-virgin olive oil and salt and pepper
Ingredients
- 6 mini whole wheat bagels, split
- 2 tbsp extra-virgin olive oil
- 1 475-g container ricotta cheese
- Juice and zest of 1 lemon
- 2 tbsp chopped fresh flat-leaf parsley
- 1 bunch radishes, thinly sliced
- Salt and pepper, to taste
Instructions
- Pre-heat the broiler. Arrange the mini bagels, cut-side up, on a baking sheet and drizzle with half the olive oil. Broil until toasted and golden brown and transfer to a serving platter.
- In a small bowl add the ricotta, lemon juice, zest and parsley and then mix until evenly combined; season with salt and pepper.
- Top each bagel half with a spoonful or two of the ricotta mixture. Arrange the ricotta slices on top in an overlapping fashion. Season with salt and pepper, drizzle with a little more olive oil and serve immediately.
Notes
- For a slight variation, alternate radishes with thinly sliced Persian cucumber.
- Prep Time: 15 minutes