I love avocado toast. But it's rare to find avocados that are perfectly ripe exactly when you want to eat them. Also, I've been trying to cut down on carbs, which makes the "toast" part somewhat problematic.
Still, occasionally I crave something smooth and decadent with a bit of heat (in avocado toast I add sriracha!). That's how this Ricotta With Radishes And Marcona Almonds idea came about. You get the creamy ricotta, which has zero need to ripen, the crunch or radishes, similar to a toasted piece of bread, and a drizzle of chili oil instead of sriracha, with a few extras thrown in.
1) using a fork, vigorously whip ricotta in a bowl
2) spoon ricotta onto a shallow plate or a board, or if you desire a toasted baguette slice
3) drizzle with chili oil
4) top with radishes, Marcona almonds, celery leaves
5) sprinkle with Black Truffle Sea Salt {shout out to San Francisco Salt Co for sending me a few samples}
This makes a great side salad, light lunch or an appetizer.
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