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Radishes With Creamy Ricotta

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radishes with creamy ricottaChristopher Baker
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Serves 4| Total Time: 05m

Directions

  1. Place 1 cup ricotta (preferably fresh) in a small bowl, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/8 teaspoon each kosher salt and black pepper.
  2. Serve with 2 bunches radishes (about 16; trimmed).
By Kate Merker and Sara Quessenberry,  August 2010
See Nutritional Information for this recipe »

Nutritional Information

  • Per Serving
  • Calories 141
  • Fat  11g
  • Sat Fat  6g
  • Cholesterol  32mg
  • Sodium  119mg
  • Protein  7g
  • Carbohydrate  3g
  • Sugar  0g
  • Fiber  0g
  • Iron  0mg
  • Calcium  133mg
What does this mean? See Nutrition 101.

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Quick Tip

Cheese
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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