Monday, October 21, 2013

Radish Crudités with Creamy Ricotta

When I saw these cheerful bunches of Easter Egg radishes at Whole Foods this weekend, I couldn't resist. They were pretty! Then I couldn't decide what to do with them. Butter-braised radishes are always a hit, but I really just wanted to slice them and eat them raw. But to counter the peppery zing of fresh radishes, I decided to serve them with creamy dip of fresh ricotta, using by Real Simple's recipe.


  • fresh ricotta cheese
  • freshly ground sea salt
  • freshly ground pepper
  • olive oil
  • radishes, scrubbed, dried, and halved

Place the ricotta in a serving bowl. Grind salt and pepper over the top. Drizzle with olive oil. Serve with fresh radishes.

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