Author Notes: This is what I'm eating for breakfast these days, and it is amazing.
I have a borderline obsessive relationship with every ingredient in this recipe, especially the bellwether farms sheep's milk ricotta. If you don't live in California, substitute with whatever local producers you're in love with, but I can't guarantee the results will be the same. - linzarella
- 1 slice Acme levain bread, toasted
- 1/4 cup bellwether farms sheep's milk ricotta, or more
- 1 watermelon radish, very thinly sliced (on a mandoline if possible)
- 1 tablespoon olive oil, preferably an early harvest, spicy variety
- 1 pinch salt
- 1/4 lemon
- First of all, make sure your bread is pretty well toasted. If there's a little bit of black on it, all the better, because the amazingness of this recipe is all about the contrast between the dark, toasty bread and the light, airy ricotta. If you can grill the bread, even better, but that's a little much for me for breakfast.
- Spread the ricotta thickly on the toasted bread. Top with the sliced radish.
- Drizzle olive oil over the tartine, then sprinkle a bit of salt, then squeeze your lemon.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta