Prep produce and herbs: Wash pea shoots and radishes. Trim radish ends. Finely chop basil and zest the lemons. Doing this first keeps the assembly quick and ensures the zest and basil are fresh and aromatic when you mix them into the ricotta.

Very thinly slice the radishes: Use a mandoline set to the thinnest safe setting or a very sharp chef's knife. Thin slices (paper-thin) reduce spiciness and create an elegant, crunchy texture that spreads easily over the ricotta rather than overpowering it.

Whip the ricotta: Place the 180 g ricotta in a medium bowl with 4 tsp lemon zest, 4 tbsp finely chopped basil, a pinch of flaky sea salt (about 1/4 tsp), and 1/8 tsp freshly cracked black pepper. Whisk energetically for 30–45 seconds (or beat with a small hand mixer for 20 seconds) until the ricotta is smooth and slightly aerated. Whipping lightens the cheese, disperses the lemon oils and basil for even flavor, and makes it spreadable without watering it down.

Taste and adjust: Taste the whipped ricotta — if it needs a touch more brightness, add up to 1 tsp fresh lemon juice; if it feels flat, a small pinch more salt will sharpen flavors. Balancing at this stage means the toast will be seasoned correctly without over-salting later.

Toast the bread: Heat a large skillet over medium-high heat (or use a toaster). Drizzle each slice with a light film of olive oil (about 1/4 tsp per side) or brush lightly, then toast 1–2 minutes per side until golden and crisp. Toasting does two things: it adds nutty, caramelized flavor and gives structural support so the ricotta and juices from greens don’t make the bread soggy.

Warm the bread slightly before spreading: Let the toasted slices rest on a rack for 30 seconds — warm but not steaming. Warm bread will soften the ricotta just enough to meld the flavors but won’t collapse the crunch.

Assemble the toasts: Divide the whipped ricotta evenly among the 4 slices (about 45 g ricotta per slice). Spread into a thin, even layer, leaving a small border for presentation. A thin layer keeps the bite balanced and lets the textures shine.

Top with radish and pea shoots: Fan the paper-thin radish slices in an overlapping pattern across each slice, then pile 15 g pea shoots on top. The layering arranges textures so every bite has creamy, crunchy and green components.

Finish and season: Drizzle each toast with 1 tsp extra-virgin olive oil, sprinkle a few flakes of sea salt and a few turns of cracked black pepper. The finishing oil adds gloss and mouthfeel; flaky salt provides bursts of seasoning that elevate the mild ricotta.

Serve immediately: Serve the toasts right away so the bread stays crisp and the pea shoots retain their delicate bite. If you must hold for a few minutes, set assembled toasts on a cooling rack in a single layer to prevent steam from softening the crust.