Lemon ricotta and pesto open sandwich with quick-pickled radishes
Ingredients
Quick-pickled radishes
- 1/2 tsp black peppercorns
- 80g of radishes , sliced
- 150ml of lightly seasoned pickling vinegar
Pesto
- 1/2 garlic clove
- 5g of Parmesan , grated
- 40g of pine nuts
- 30g of basil leaves
- 40ml of olive oil
- lemon juice , to taste
- salt
- freshly ground black pepper
Lemon ricotta
- 150g of ricotta
- 1 lemon , zested
- freshly ground black pepper
- salt
To serve
- sourdough, toasted
Equipment
- Pestle and mortar
Method
1
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
2
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
3
Combine the ricotta, lemon zest, salt and pepper in a bowl, beating with a wooden spoon until smooth and creamy
4
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)
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Lemon ricotta and pesto open sandwich with quick-pickled radishes
