Spring Radish Toasts

Celebrate spring with these vibrant and delicious spring radish toasts!

These springs radish toasts can easily be created on any bread with any spray and any spring veggies. Today, they’re paired with a plant-based almond ricotta and a pantry staple in our home, which is lentil bread. They’re low-glycemic, packed with protein and fiber, and the colors are all about the phytonutrients in these gorgeous spring veggies.

Lentil Bread

Lentil bread is a surprisingly easy recipe of soaked lentils in water, which are then rinsed and blended with fresh water, herbs and spices (if preferred) and baked into a flatbread. It’s a recipe that I make weekly and enjoy eating with a lunch salad or even the base of a Friday night pizza. It takes one quick soaking step, and then the whole rest of the process is quite easy. Find the recipe here.

Almond Ricotta

This almond ricotta recipe may seem a little bit daunting, but in fact I find it quite meditative. The longest process comes from removing the skins from teh almonds, so I just put on a good podcast or some music on Youtube, and spend 20 minutes taking off some almond skins. Then I blend the almonds with water, a little salt, and voila, you have a creamy and delicious almond ricotta to use in your recipes. Try these recipes below which use almond ricotta, and you’ll be hooked too!

• Roasted asparagus and radishes with almond ricotta
• Zoodles with almond ricotta, peas and mint

Spring Radish Toasts Assembly

• A few lentil flatbreads
• Three tablespoons or so of almond ricotta
• Your favorite spring veggies, such as: sliced radishes, peas, asparagus, beets, shaved asparagus, etc.
• Sliced cucumbers
• Herbs: dill or cilantro
• Freshly ground black pepper

1. First, toast the lentil bread a few minutes until desired crispiness. 
2. Next, add a bit of the almond ricotta on top.
3. Lastly, assemble your sliced veggies, top with the herbs and black pepper. Enjoy!

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