Name: Lemon-Basil Ricotta on Gluten-Free Sourdough with Thinly Sliced Radish & Pea Shoots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian-inspired / Mediterranean
Ingredients: 4 slices (approx. 70 g each; total 280 g) Gluten-free sourdough, sliced; 180 g (about 3/4 cup or 12 tbsp; 45 g / 3 tbsp per serving) Whole-milk ricotta; 4 tsp (zest of 2 small lemons; 1 tsp per serving) Fresh lemon zest; 4 tbsp (about 8 g; 1 tbsp per serving) Fresh basil, finely chopped; 12 medium (approx. 200 g total; 3 per serving ~50 g) Radishes, very thinly sliced; 60 g (about 15 g per serving) Pea shoots or microgreens; 4 tsp (about 20 ml total; 1 tsp per serving) Extra-virgin olive oil; 2 wedges (for serving) Optional: lemon wedges

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