Radishes & pancetta on ricotta toasts
Waitrose and Partners

Radishes & pancetta on ricotta toasts

When cooked, radishes turn deliciously soft and juicy. They lose a bit of their pepperiness too, creating an excellent foil for strong flavours – in this case, salty smoked pancetta, rosemary and balsamic vinegar. This is a great quick lunch or brunch. 

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  • Serves2
  • CourseBrunch
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 77g pack Cooks' Ingredients Smoked Pancetta
  • 1 tbsp Vegetable oil
  • 200g Essential Radishes, quartered
  • 1 tbsp finely chopped rosemary
  • 2 clove/s garlic, finely sliced
  • tsp balsamic vinegar
  • 2 slice/s fresh sourdough
  • 4 tbsp ricotta


  1. Put the pancetta and oil in a cold frying pan set over a medium heat. Cook for 3-4 minutes so the fat renders out and the pancetta begins to turn golden, then add the radishes so they sit more or less in one layer. Fry for 3 minutes more, allowing the radishes to take on a little colour. Reduce the heat to low-medium, add the rosemary and garlic, then toss and cook, stirring, for 1 minute. Remove from the heat and immediately stir in the balsamic vinegar; season.

  2. While the radishes are cooking, toast the sourdough. Spread each slice with a thick swoosh of ricotta. Spoon the contents of the pan over the ricotta. Eat while still warm.


Typical values per serving when made using specific products in recipe


2,286kJ/ 547kcals



Saturated Fat












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