Seared Radish Toast
Radishes rarely get raved over, but give them a hot pan and they turn sweet, jammy, and downright irresistible.
For this toast, seared radishes meet golden garlic-rubbed sourdough and a cloud of whipped ricotta brightened with lemon.
A drizzle of honey ties it all together, balancing the peppery bite with just enough sweetness. It’s simple, a little unexpected, and exactly the kind of dish that proves toast can absolutely pass for dinner.
Ingredients
Start by slicing the tip off your garlic clove so the inside is exposed. Set aside.
Heat a large cast iron or stainless steel skillet over medium heat. Once the pan is hot, add a thin layer of algae oil. Heat until the oil is shimmering, and then add your sourdough halves.
Cook for 3-4 minutes per side, pressing down on them firmly with a spatula occasionally, until they are golden brown on both sides.
Remove from the skillet and transfer to a baking sheet or large plate. Immediately rub the hot toast with your garlic clove on the exposed side.
Wipe out your pan and repeat the heating and oiling process. Once your oil is hot, add your radishes, cut side down. Sprinkle generously with salt. Cook undisturbed for 3 - 6 minutes, or until they are golden brown on the cut side.
Immediately cut the heat and add a squeeze or lemon, a squeeze of honey, and a bit more salt and pepper. Transfer to a plate until ready to use.
Right before serving, add your ricotta to a large bowl and add a squeeze of lemon. Whisk with a mixer until light and fluffy (you can also do this in a stand mixer).
Season to taste with salt and pepper. Transfer the whipped ricotta to a piping bag.
Pipe the ricotta onto the toast and top with the seared radishes, a drizzle of honey, a bit of lemon zest, microgreens, and salt and pepper. Serve immediately.
