We used a combination of 'French Breakfast,' 'White Icicle,' and 'Pink Beauty' radishes, but you can use any variety you'd like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.
1/4 cup (1/2 stick) sweet unsalted butter, softened, for serving
Fleur de sel, for serving
Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. Dip can be refrigerated in an airtight container up to 2 days.
Serve radishes with bowls of dip, butter, and fleur de sel.
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