Lemon ricotta and pesto open sandwich with quick-pickled radishes
by Pollyanna Coupland
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Ingredients
Store Cupboard
1/2 tsp black peppercorns
40g of pine nuts
salt
Fruit & Vegetables
80g of radishes, sliced
1/2 garlic clove
lemon juice, to taste
1 lemon, zested
Oils & Vinegars
150ml of lightly seasoned pickling vinegar
40ml of olive oil
Cheese
5g of Parmesan, grated
150g of ricotta
Salad & Fresh Herbs
30g of basil leaves
Spices & Dried Herbs
freshly ground black pepper
Bakery
sourdough, toasted