Radishes & pancetta on ricotta toasts

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.

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.