Roasted Radish Pita with Ricotta and Honey

(originally made 7/2013)

I love radishes but I'm the only one here that does.   I got a great bunch at the farm and have been patiently waiting to use them in some dishes.   First up was the Garden Hot Dogs, and then Sue issued the PITA challenge.  

I'd pinned this recipe a while back from the Bev Cooks blog, and since we are downright chilly compared to our recent weather, I thought it would be a good day to run the oven.    The roasting radishes smelled wonderful, and everything came together quickly.   I don't often have microgreens on hand, so mine looks a little blah compared to Bev's. 

Delicious, simple and could easily be done on the grill too I think!

 * Exported from MasterCook *

             Roasted Radish Flatbread with Ricotta and Honey:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  radishes -- cut in half lengthwise
  2               Tbs.  extra-virgin olive oil -- divided
  2              whole  grain flatbreads (or flavor of your choice!)- I used pita bread
  1                cup  ricotta cheese
  2               Tbs.  honey -- (2 to 4)
                        microgreens for garnish (omitted)
                        coarse salt and freshly ground pepper

Preheat your oven to 400.

Arrange the radishes on a rimmed baking sheet. Drizzle 1 Tbs. oil over the radishes and season with a little salt and pepper. Roast for 30 minutes, until they start to brown on the edges and are tender, tossing half way through.

Brush the remaining oil over each flatbread. Then spread that ricotta over everything. Sprinkle the radishes on top of the ricotta. Slide back into the oven for 10 to 15 minutes, until the flatbread is crispy on the edges.

Drizzle the honey over the flatbreads and garnish with microgreens! (or whatever you have on hand)



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