Appetizers/ Recipe

Fresh Radish and Ricotta Crostini

If you tell me I have to stick to a routine, I’m likely to jam a fork in my eye and then swirl it around side to side until I’m left with a gloopy mess of guts and veins.

…How’s THAT for an introduction to a food blog post?

Radish and Ricotta Crostini Appetizer Recipe - She Eats

Seriously though. I am not a routine oriented person. I resist routine. Emphatically. And if you try to force me into a set of events dictated by a strict schedule of what to dos and when to dos, I’ll take that fork and jam it in your eye.

Okay, I probably won’t do that. But I’ll likely grow to resent you, harbor anger towards you and entertain various fork-eye scenarios in which I walk away the hero of my own destiny (and your demise).

That’s why the regular, inflexible Monday to Friday, 9-5 work week has never suited me. The idea of getting up at the exact same time to do the exact same thing in the exact same way and then come home at the exact same hour in the exact same traffic to make the exact same meal and watch the exact same shows and go to bed at the exact same time and do it all over again week after week, year after year kills me.

Quite literally. I’m pretty sure I can feel my cells screaming at a molecular level “excuse me will somebody please get me out of here!!!”

Spring Radishes - Organic Food Appetizer - She Eats

Maybe it’s because I’m a part of the ass end of generation X or the face end (?) of generation Y or because I’m a Libra or because I’m creatively inclined or because I need to feed every 2 hours… Or maybe it’s because I’m just damn lazy.

Except I’m not. I thrive on challenge! When I put my mind to do something, when I’m committed and excited and inspired, I don’t mind set hours; they can be quite necessary and helpful. I don’t mind working hard or for long periods of time; I like to get shit done and do it well. I take great pride in what I do – be it large or small. If you’re going to do the job then do it well, right?

The thing about routine -the day in and the day out – that hurts me so much is the rigidity of it. 

Girlfriend needs some flexibility in her life. Both in work and in bendy, bodily ways. Ow ow!

Radish and Ricotta Crostini Appetizer Recipe - She Eats

We’re the first generation in the course of human history who are worse off than our parents. Is it any wonder I, like so many of my peers and colleagues, resist the notion of the “traditional” work force? I use the term traditional loosely. Kind of like my underpants.

So I started my own company without a business plan 2 years ago. Holy shit I can’t believe it’s been 2 years already. I write this blog from an editorial calendar, yet shuffle topics from week to week if I need to. I take Fridays off work. I allow my business strategy to shift with the times and as my interests evolve. I’ll meet friends spontaneously for a hike or for cocktails. I’ll invite you over and throw together a 5 course meal on a whim because life is short. I’ll write from any one of 15 neighbourhood coffee shops, depending on my mood. I’ll get up early – usually with the sun – and rarely set an alarm clock. I’ll go to bed when I’m tired. One day I’ll throw on cargo pants, a ratty old t-shirt and converse high tops and the next I’ll don a frilly extra girly dress and heels.

In short, I live. As happily, healthy, whole and bad-assily (?) as I want.

Why? Because my heart-soul needs it.

Radish and Ricotta Crostini Appetizer Recipe - She Eats

Not to shit on the people who like routine. I get it. Some people thrive on routine. And that’s awesome. It’s kind of like night clubs or meringue or Molson Canadian beer or blonde hair or crossing the street at the designated crosswalk: It’s just not for me.

You know what is for me? Fresh Spring Radish and Ricotta Crostini.

Radish and Ricotta Crostini Appetizer Recipe - She Eats

This recipe evolved out of an experience with Aimee’s recipe for Radish Butter in her new cookbook, Brown Eggs & Jam Jars. Radish butter can really only be called an experience because it’s that orgasmically delicious. Thank you Ethan for serving it to me. There’s no butter or chives in this recipe but it’s definitely reminiscent of her dish.

And Spring.

And everything that is playful, unstructured and spontaneous in the kitchen.

Cheese Plate - Radish and Ricotta Crostini - She Eats

There’s no real set guidelines for this; No routine. Use whichever soft, fresh herbs you have on hand. If you can’t find buffalo ricotta use regular or any spreadable oozy cheese like fresh mozzarella or burrata. The bread should be toasted so you get some texture differentiation but you don’t have to use baguette, any bread will work as a vehicle to get cheese to mouth. And if Easter egg radishes aren’t available, classic red ones will do; the younger the radish, the more supple & crunchy the texture and less peppery the flavour. For those of you who do like routine, I’ve included what I used below so you can follow the recipe.

My friends, I bequeath to you Fresh Spring Radish and Ricotta Crostini.

Radish and Ricotta Crostini Appetizer Recipe - She Eats

Radish and Ricotta Crostini




Yield 4 servings


  • 1 French baguette
  • 1 Bunch radishes
  • 1 Container of fresh buffalo ricotta
  • Small handful of fresh dill
  • 1 Lemon, for juice and zest
  • Extra virgin olive oil
  • Flaky coarse sea salt (i.e. Maldon) & fresh cracked black pepper


  1. Pre-heat your oven to 350 degrees F. As it heats, slice the baguette into 1/4" rounds, place on baking sheets and brush the top side with olive oil. Season with salt and pepper. Place in hot oven to bake for 12 - 15 minutes or until crispy and golden on top. Remove from the heat.
  2. As the bread toasts, finely chop the dill and mix together with the cheese, lemon juice and zest and a good helping of salt and pepper. Really mash it all up together good! Taste and if needed, adjust seasoning.
  3. Carefully slice the radishes as thinly as you can. A mandolin can help with this or if your knife skills are good, do it by hand. Set aside.
  4. When the bread comes out of the oven, slather the tops of the toasts with the cheese/herb/citrus mixture. Top with 2 or 3 radish slices. Sprinkle lightly with a bit of flaky sea salt.
  5. Chow down and enjoy with a big fat glass of white (or red - whichever you prefer) wine.

Do you enjoy routine? Avoid it? What makes you want to jam forks in your eyes? In other people’s eyes? What goes on your crostinis? Does it feel like Spring to you? What Springy things are you eating?


  • Becky
    March 24, 2015 at 9:27 AM

    I am with you on mixing it up, can’t follow a routine. Although, having a kid who thrives on routine, I am sort of forced to have a semblance of one during the school year. Which is why I blow it out during the summer.

    I love radishes. Since discovering fermented radishes, I buy a bunch to eat and a bunch to ferment. I eat both on a ritz cracker with a dab of butter. SO GOOD.
    Becky recently published…Popping upMy Profile

  • Meaghan
    March 24, 2015 at 9:29 AM

    As I sit here in my pjs at 10:30am writing away (aka hard at work) I’m totally with you on rebelling against routine. The lack of routine is the one upside to being a grad student! This recipe looks fantastic. It would be an amazing little appetizer for Easter dinner.
    Meaghan recently published…Cream of Asparagus & Carrot SoupMy Profile

  • Meghan@CleanEatsFastFeets
    March 24, 2015 at 4:52 PM

    I like routine although certainly not the 9 to 5 work for the man routine. Your routine sounds rather lovely to me.

    I also like butter and cheese and tend to get lots of radishes in my CSA box so I will be adding this to my list of delicious recipes to tackle. Now if only my CSA would hurry up and get here…two months and counting.

    • Kristy Gardner
      March 29, 2015 at 8:36 AM

      You know, I never got enough radishes in my CSA Meghan. Maybe that’s because as soon as I’d snap a pic I’d gobble them right up like candy. I should have waited to cook with them. But they’re so precious! ….my precious……. is that joke too old now?

      PS. Can’t wait to see what you get this year!! We aren’t doing the CSA thing this time because we had so much incredible produce I never made it to the farmers market and I miss the farmers. But I’ll still share my hauls! I hope you do too.
      Kristy Gardner recently published…Currently: The March 2015 (I Want to Eat All the Food) EditionMy Profile

  • Kirsten
    March 25, 2015 at 6:10 AM

    I need a few routines, my kids need routine, the dogs really need routine, and the spouse’s entire life is a routine.
    There’s a summer routine and a school year routine. There’s a deployment routine and a home-from-deployment routine. There’s a marching band/hockey season/summer gardening program/CSA season routine and routines for when those activities aren’t happening each week.
    The scaffolding that the routines hang on are different–but having routines helps me get by.
    I totally lost my train of thought here.
    Oh right–routines aren’t rigid around here because life isn’t rigid. Life keeps on flowing and growing and changing and we adapt our routines to it.
    So, getting back to radishes, this looks awesome and it’s on Awesome Veggie Apps and Snacks board so I can make it when the radishes show up in the farm share box.
    Kirsten recently published…Tatsoi Fried Rice with TurkeyMy Profile

    • Kristy Gardner
      March 29, 2015 at 8:38 AM

      Kirsten you make such a good point – your routines aren’t rigid because life isn’t rigid. You live such a fulfilled beautiful life and I love keeping up with you on your blog about it. Sometimes routines are totally a good thing and yours works for you – it’s great to hear from you! I can’t wait to see what you get in your box this year. I was just saying to Meghan that we aren’t doing the CSA thing this time because we had so much incredible produce last year I never made it to the farmers market and I miss the farmers. But I’ll still share my hauls! I hope you do too.

      Kristy Gardner recently published…Currently: The March 2015 (I Want to Eat All the Food) EditionMy Profile

  • Shareba @ In Search Of Yummy-ness
    March 26, 2015 at 2:28 PM

    I’ve never been a fan of traditional 9-5 days either. I don’t mind having routines, but they have to be on my terms or I get really grumpy.

    By the way, when I opened this post today I felt a surge of jealousy. Your site looks so freaking good, and you totally nailed the photos here. Just thought you might want to know that… πŸ˜€
    Shareba @ In Search Of Yummy-ness recently published…Easy Beef NachosMy Profile

    • Kristy Gardner
      March 29, 2015 at 9:39 AM

      I call people “grumpalicious” when they get grumpy…. that probably doesn’t help πŸ˜‰ It’ll be interesting to see how the rrgular 9-5 changes as people our age take over the power roles… Or if it stays the course. Or even the younger generations who are even more apt to become grumpy with too much structure. Interesting…

      PS. That is so kind of you Shareba!! Thank you so much – you just made my day πŸ™‚ Thank you for allowing me to be a part of your community.
      Kristy Gardner recently published…Currently: The March 2015 (I Want to Eat All the Food) EditionMy Profile

  • Chelsea @ Chelsea's Healthy Kitchen
    March 26, 2015 at 3:53 PM

    Can it PLEASE be spring here soon so that I can buy all the wonderful food like radishes at the farmers market? It’s still soup and casserole weather here and I am so. over. it.

    I like routine, but I also love being on my own schedule too. I think ideally a need a mix of both. I’m kind of digging my new job because while it’s 40 hours a week, my hours are pretty flexible and I get to be in control of a lot of aspects of what I do. Which is great because being micromanaged by bosses makes ME want to stick a fork in my eye haha.
    Chelsea @ Chelsea’s Healthy Kitchen recently published…Have food blogs lost their passion?My Profile

    • Kristy Gardner
      March 29, 2015 at 9:41 AM

      It sure can Chels!! Can I call you Chels? I feel like I want to call you Chels…

      Side note: Like all good things, balance is the key, right? Routine but on your terms. I think that’s my new love. Not so much an inherent distaste for routine but a routine dictated and made full by someone else.

      No micromanagement. No forks in eyes πŸ˜‰
      Kristy Gardner recently published…Currently: The March 2015 (I Want to Eat All the Food) EditionMy Profile

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  • David @ CookingChat
    December 23, 2015 at 2:56 PM

    hmm, I’m more a fan of variety than routine but the latter probably wouldn’t make me jam a fork in my eye. on purpose, at least! delicious looking dish.

    Oh yeah, pesto is my crostini topping of choice but mixing it up is good!
    David @ CookingChat recently published…Strip Roast with Red Wine Sauce #RoastPerfectMy Profile

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