Breakfast Asparagus, Radish and Ricotta Toast

5 from 1 reviews

Creamy, salty and healthy – this breakfast asparagus, radish and ricotta toast is finished with a drizzle of honey for a stunning looking morning meal. Plus, it’s really easy to make!



  • 46 asparagus spears (ends trimmed, chopped into thirds and thinly sliced lengthwise into 2-inch pieces)
  • 12 large radishes very thinly sliced (preferably on the thinnest setting of a mandolin)
  • 1/2 cup partly skimmed ricotta
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 4 slices whole grain or sourdough bread
  • salt and pepper to taste
  • honey to drizzle on top (optional)


  1. Lay asparagus slices on a plate and drizzle with olive oil, balsamic vinegar, a little salt and pepper. Set aside and let marinate for 20 minutes.
  2. Turn the broiler setting on your oven on.
  3. In a cooking tray, lay pieces of bread and spread ricotta on top.
  4. Add a few slices of radishes and season with salt and pepper.
  5. Top with asparagus slices (I like a criss cross pattern) and broil in the oven for 3 minutes.
  6. Take the toasts out of the oven and let them cool for a minute.
  7. Drizzle a little honey on top and serve immediately.


This Breakfast Asparagus, Radish and Ricotta Toast Recipe Is:
Low in cholesterol
High in calcium

You can substitute ricotta for cream cheese or some other creamy spread of your choice.
There is nothing more classically French than serving cheese, bread and cured ham on a wooden board. Think of a south of France rustic dinner with wine. C’est l’amour fou!

Keywords: recipe, snack

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