Herbed Ricotta + Radish Crostini

20130501-DSC_8523The weather may still be snowy and chilly here, but my mind is set on spring. So much so that I trudged through the snow this morning to get the ingredients to make these delicious, spring-inspired crostini for lunch today. I also stopped by my favourite local Bakery – Stella’s – to pick up some whole wheat foccacia and a pear almond tart. Yum!

These crostini made for a perfect light lunch! The ricotta was perfectly flavoured with bright lemon zest, lemon juice and fresh herbs. I used fresh mint and dill for the crostini I made, but I bet that flat-leaf parsley and chives would be wonderful too. I really enjoyed the earthy, mildly spicy radishes a top the crostini, but you can use any of your favourite veggies. I think cucumber slices or thinly sliced yellow beets would also be a really nice option. These crostini are the perfect way to celebrate the coming of sping. (It’s IS coming….right!? hehe!) They are great for a simple, light lunch. They would also work great as an appetizer for a dinner party or as a contribution to a wedding or baby shower.

Herbed Ricotta + Radish Crostini

Yield: 8 to 10 servings


  • 8 to 10 slices of baguette (1/4 inch thick)
  • 1 teaspoon of olive oil
  • 1 clove of garlic, halved
  • 1/2 cup of ricotta cheese
  • 1/2 teaspoon of fresh lemon zest
  • 2 teaspoons of fresh lemon juice (or juice of half a lemon)
  • 2 teaspoons of fresh chopped herbs
  • salt and pepper to taste
  • 1/2 cup of thinly sliced radishes
  • chopped herbs for garnish


  1. Preheat oven to 350'F. Place 8 to 10 pieces of bread on a parchment lined baking sheet. Drizzle olive oil over the slices of baguette. Place baking sheet into oven and toast bread until lightly golden and slightly crisp (about 6 minutes).
  2. Meanwhile, in a small bowl, combine the ricotta cheese, lemon zest, lemon juice, fresh herbs (chives, mint, parsley, dill etc), salt and pepper. Mix well.
  3. Once the bread is toasted, rub cut-side of clove of garlic half over the tops of the bread. Put a large dollop of the ricotta mixture on top of each crostini. Place 3 to 4 slices of radish on top of the ricotta mixture. Garnish with some fresh herbs.


Source: loosely adapted from Canadian Living Magazine


  1. says

    Yum – I’ve been wanting to try a recipe like this! Sorry to hear about the snow – we are actually having a nice spring for once, but I’m afraid the super hot & humid weather is just around the corner.

  2. says

    Still snowing?! Oh my, where do you live? ;) It’s in the triple digits here in Phoenix. So hard to imagine it snowing elsewhere ;) This is my idea of a perfect snack/light lunch, love ricotta and radishes. Pine nut ricotta? Awesomeness!

    • thefigtree says

      Oh wow! Triple digits!!!??? Lucky!!! We finally had some nice weather today and it’s supposed to warm up significantly over the weekend. Finally! :) This was definitely a delicious snack/light lunch. My new fav!

  3. says

    I love simple little crostinis like this! So fresh and versatile. The weather has been all over the place here (ranging from snowing, to freakishly warm) but the past few days have definitely felt like spring. Undoubtedly the moment I start to get comfortable it will shoot into the 80’s, but it’s nice while it lasts. Hope it warms up where you are soon!

    • thefigtree says

      I think we are finally going to get spring here on the prairies! It was warmer today and it supposed to be in the high 70’s over the weekend. YAY!!!!! :)

    • thefigtree says

      Definitely recommend giving these a shot. Loved them! :) Best lunch I’ve had in a while. So simple, yet so flavourful.

    • thefigtree says

      Awe, thanks sweetie! It worked! We finally got warm weather today and it’s supposed to be nice the rest of spring now. YAY!

  4. says

    I’ve had crostini on the brain lately – it’s like you read my mind! This looks fabulous, so fresh and herb-y for spring, plus the lemon I bet just makes it. Spring (and summer) are on their way, I promise! ;)

    • thefigtree says

      Lemon, ricotta and fresh herbs are such a great combo! I think making these crostini worked. We finally had nice weather today and it should stay that way for the rest of spring. Woohoo! :)

  5. says

    I love sliced radishes on toast! I’ve tried them with an edamame spread, hummus, and plain old butter with salt & pepper on top, but I haven’t tried them with a creamy spread like ricotta. I love the addition of lemon, mint and dill too – perfect for spring!

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