Radishes & pancetta on ricotta toasts

Name: Radishes & pancetta on ricotta toasts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 77 g pack Cooks' Ingredients Smoked Pancetta; 1 tbsp Vegetable oil; 200 g Essential Radishes, quartered; 1 tbsp finely chopped rosemary; 2 clove/s garlic, finely sliced; 1½ tsp balsamic vinegar; 2 slice/s fresh sourdough; 4 tbsp ricotta

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

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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
1½ tsp balsamic vinegar
2 slice/s fresh sourdough
4 tbsp ricotta

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.

Typical values per serving when made using specific products in recipe