Name: Ricotta toasts with rocket & pine nut salsa
Prep time: 10 min
Cook time: 4 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 3 anchovy fillets from a can or jar, drained and roughly chopped; ½ or 1 garlic clove roughly chopped, depending on your taste; 50g bag wild rocket; 20g pack basil leaves only; 1 tbsp capers in brine, drained; zest 1 lemon juice of half; 3 tbsp extra-virgin olive oil plus extra to serve; 1 tbsp toasted pine nuts; ½ 200g tub ricotta; sourdough bread to serve

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Ricotta toasts with rocket & pine nut salsa

Ricotta toasts with rocket & pine nut salsa

Jane Hornby

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Serves 2

Easy

Prep: 10 mins

Cook: 4 mins

A star rating of 3 out of 5.2 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

3 anchovy

fillets from a can or jar, drained and roughly chopped
½ or 1 garlic clove

roughly chopped, depending on your taste
50g bag wild rocket
20g pack basil

leaves only
1 tbsp capers

in brine, drained
zest 1 lemon

juice of half
3 tbsp extra-virgin olive oil

plus extra to serve
1 tbsp toasted pine nuts
½ 200g tub ricotta
sourdough bread

to serve

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Nutrition: per serving

kcal279
fat26g
saturates6g
carbs3g
sugars2g
fibre1g
protein8g
salt1.22g

low

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.

RECIPE TIPS

GET AHEAD

Both the ricotta and salsa will keep covered in the fridge for a couple of hours. The toasts are best made fresh, then loaded up and eaten one at a time to keep them crisp.

Recipe from Good Food magazine, June 2010

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A star rating of 3 out of 5.2 ratings

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