Whipped Ricotta & Radish Rice Cakes
The creamy, herb-infused whipped ricotta provides a luxurious base, while the maple-roasted radishes add a unique sweet and peppery element. This recipe transforms simple ingredients into an elegant appetiser or light lunch. The contrasting textures of the crisp rice cake, smooth ricotta, and tender roasted radishes create an interesting and satisfying bite that’s as pleasing to the palate as it is to the eye.
Servings
2
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 6 small radishes, halved
- 3 tbsp extra-virgin olive oil
- 2 tbsp maple syrup
- 1 tsp cumin
- 1 container (300g) ricotta
- 1 bunch basil leaves
- 2 tbsp water
- 1 tsp apple-cider vinegar
- 1 garlic clove, chopped
- Salt, to taste
- 4 puffed rice cakes
Method
- Preheat the oven to 180°C and line a baking tray with paper
- Toss the radishes with 1 tbsp olive oil, 1 tbsp maple syrup and all the cumin. Spread evenly across the baking tray. Bake for 10–15 mins or until the radishes are just cooked. Set aside.
- Meanwhile, add the ricotta, remaining maple syrup, half the basil leaves, water, apple-cider vinegar, garlic and salt to a food processor. Blend until whipped and creamy.
- Spread the whipped ricotta generously over each rice cake, then top with roasted radishes, torn basil leaves, a pinch of salt and a drizzle of olive oil.
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