Lemon ricotta and pesto open sandwich with quick-pickled radishes

First quick-pickle the radishes. Using the back of a knife, lightly crack the black peppercorns and place them in a bowl with the sliced radishes. Cover with the vinegar and leave to quick-pickle for 15 minutes

While the radishes are quick-pickling, make the pesto. Crush the garlic, Parmesan and pine nuts in a pestle and mortar. Add the basil leaves and grind down to a paste, then slowly pour in the oil, stirring until you achieve a pesto consistency. Season with fresh lemon juice, salt and pepper

Combine the ricotta, lemon zest, salt and pepper in a bowl, beating with a wooden spoon until smooth and creamy

Drain the radishes then assemble the sandwiches. Spread the ricotta over the toast, drizzle over the pesto and top with crunchy quick-pickled radishes. (The leftover pesto can be kept in an airtight container in the fridge for up to 2 weeks)