Radish & Butter Toast

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toasted sourdough with ramp butter, prosciutto, herb marinated fresh mozzarella, and shaved radishes

  • Author: Kayla Howeyy
  • Yield: 8 1x



Radish & Butter Toast

  • 1 loaf sourdough bread
  • 8 oz ciliegine fresh mozzarella, drained
  • 2 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • ramp butter, room temperature (see text above for recipe)
  • fleur de sel, as needed
  • 1 ½ cups watercress
  • 8 slices prosciutto
  • 4 radishes, thinly shaved
  • basil flowers, to garnish (optional)


Radish & Butter Toast

  1. Preheat the oven to 400F. Slice the loaf of bread into 8 thick slices. Toast the bread in the oven until slightly crisp, but still soft on the inside.
  2. In a small bowl, toss the fresh mozzarella, parsley, and olive oil together. Season with salt. Let marinate for 20 minutes.
  3. To assemble, spread your desired amount of ramp butter onto each slice of bread. Sprinkle a pinch of fleur de sel onto the butter. Place a small mound of watercress on top. Arrange the prosciutto onto the toast, along with a spoonful of marinated fresh mozzarella. Garnish with the shaved radishes and basil flowers. Season with more sea salt, if needed.