Ricotta toasts with rocket & pine nut salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 anchovyfillets from a can or jar, drained and roughly chopped
- ½ or 1 garlic cloveroughly chopped, depending on your taste
- 50g bag wild rocket
- 20g pack basilleaves only
- 1 tbsp capersin brine, drained
- zest 1 lemonjuice of half
- 3 tbsp extra-virgin olive oilplus extra to serve
- 1 tbsp toasted pine nuts
- ½ 200g tub ricotta
- sourdough breadto serve
Nutrition: per serving
- kcal279
- fat26g
- saturates6g
- carbs3g
- sugars2g
- fibre1g
- protein8g
- salt1.22glow
Method
step 1
Put the anchovies, garlic, rocket, basil leaves, capers, lemon zest, juice and olive oil into a food processor and pulse until you have a slightly chunky, bright green sauce. Stir most of the pine nuts through the sauce, spoon into a serving bowl and scatter the remaining pine nuts over the top.
step 2
Put the ricotta into a mixing bowl, season, then whisk until it becomes billowy and soft. Spoon into a serving bowl, drizzle over a little olive oil and add a grind or two of black pepper.
step 3
When you’re ready to eat, heat the grill to high. Cut thin slices of bread, each big enough for a couple of bites. Spread evenly over a baking sheet and grill for 2 mins on each side until golden and crisp. Drizzle a little oil over each piece of toast, sprinkle with a little flaky sea salt, then serve with the ricotta and salsa.
