I was about to type that I think spring is my favorite time of year for food, but then I realized that I love all the seasons for different reasons.  When every season arrives I am ready for the change of flavors.  And right now with spring in full swing I am loving all that it has to offer.  I love the herbs, the vegetables, the colors, the fruit…. Its all so happy and bright and delicious! 

I could never be one of those people that eats to just put fuel in their bodies.  I love the textures, colors, smells, and even the memories that food brings to life.  I cannot live on protein bars and egg whites.  I just can’t do it. And I guess the means that I will always be 10 pounds over weight:) Oh well!  
I do try and eat as healthy as possible, but I am not going to deprive myself of good food, especially if I am at a fabulous restaurant.  But, one of the benefits of cooking at home is that you get to see what is going into your food and you can adjust the quantities.  If a recipe calls for 3 tablespoons of butter you don’t HAVE to use 3 tablespoons you can use 1.  I do it all the time when making recipes.  I cut where I can to save calories or fat. So.. know that my recipes are all created with health in mind, but not at the expense of flavor! A little butter or cream is good for the soul!!!
This recipe is such a fabulous snack or light lunch or even breakfast, if you like savory.  Yes, it is full fat ricotta cheese with BREAD, but it is so good.  When did bread get such a bad wrap? Poor bread!!  
Let me know your thoughts or questions! 


Herbed Ricotta Crostini with Radishes

Makes 8 servings

8 slices of good bread (seeded, baguette, sourdough...) cut into 1/4" thick slices
1 Tablespoon olive oil
Salt and pepper
1 teaspoon lemon juice
1-2 Tablespoons mixture fresh herbs (basil, dill, tarragon, parsley, chives....)
1/4 cup radishes, sliced thin

Preheat oven to 350°

Place slices of bread on a baking sheet.  Drizzle olive oil over each piece and sprinkle with salt and pepper. Place in oven and bake for about 5 minutes or until golden brown.

In a bowl, combine ricotta, lemon juice, herbs and salt and pepper. Taste for seasoning.

When the bread is golden brown remove from the oven and spread a thin layer of cheese mixture on each slice of bread. Top with a couple slices of radishes. 

Serve with a side salad for a meal or alone for a snack.

* You can toast the bread in a toaster as well, just don't drizzle olive oil on before. 
* This recipe is all about the quality of the cheese-DO NOT skimp on the cheese. I love Bellwether Farms brand.
* This is not really a "recipe"-just use as little or as much of each ingredient.  If you like it really lemony then add 1/2 a teaspoon of lemon zest to the cheese mixture.