LemonZ Ricotta Toast



  1. Rosemary sourdough

  2. Olive oil

  3. Salt & pepper

  4. 2 tbsp olive oil

  5. 2 tbsp LemonZ

  6. 1 lemon, zest and juice

  7. Salt and pepper

  8. Fresh thyme, 2-3 sprigs

  9. 1 cup ricotta

  10. 2 tsp lemon zest

  11. Additional fresh thyme

  12. 3 radishes, sliced finely

  13. Microgreens



  1. Cut 4 slices of sourdough, 1-2cm thick.  Brush the sourdough with olive oil, season with salt and pepper and toast slightly on both sides.

  2. To make the vinaigrette, combine the olive oil, LemonZ, lemon zest and juice, salt and pepper and thyme in a bowl.  Mix with a fork and set aside.

  3. To assemble, top the sourdough with ricotta, lemon zest, fresh thyme, sliced radish and microgreens.  Just before serving, pour over vinaigrette.

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Kate McKinlay