Saturday, August 10, 2019

Ricotta and Radishes

I spent the morning at the Westside Farmers' Market in Santa Cruz. One thing I love about farmers' market goods: they are so fresh, you hardly need to do anything to them to make them sing! Simple preparations with stunning ingredients...

I grabbed two bunches of radishes...and made an appetizer where the creaminess of the ricotta contrasts beautifully with the piquant bite of the crisp radishes. 


  • 1 C whole milk ricotta
  • 4 or 5 organic radishes, thinly sliced
  • freshly ground salt
  • freshly ground pepper
  • olive oil

Spoon ricotta onto a platter. Arrange sliced radishes on top. Sprinkle with salt and pepper and drizzle with olive oil. Serve immediately.

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