Fresh Ricotta and Radish Crostini

Circle B Kitchen

Fresh ricotta cheese

Eight 3/4-inch-thick slices of ciabatta or Tuscan bread

2 tablespoons extra-virgin olive oil, plus more for brushing

Freshly ground pepper

6 large radishes, thinly sliced

1 small bunch arugula or spinach, thick stems discarded

Heat a heavy grill pan over medium high heat. Brush each slice of bread with a little olive oil and place on the heated grill for 5 minutes. Flip over and grill the other side. You want some good grill marks, but don’t overcook the bread. It should still be a little soft in the center.

In a bowl, whisk the remaining 1 tablespoon of lemon juice with the 2 tablespoons of oil; season with salt and pepper. Add the radishes and arugula (or spinach) and toss.

Spread the ricotta generously on the toasts and top with the radishes and arugula. Garnish with pepper and serve.