(originally made 7/2013)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
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.
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
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)