Ricotta toasts with rocket & pine nut salsa

Ricotta toasts with rocket & pine nut salsa

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(1 ratings)

Prep: 10 mins Cook: 4 mins


Serves 2
Rather than plating up a first course, keep things casual and share your starter from one big plate

Nutrition and extra info

Nutrition: per serving

  • kcal279
  • fat26g
  • saturates6g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein8g
  • salt1.22g
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  • 3 anchovy fillets from a can or jar, drained and roughly chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • ½ or 1 garlic clove, roughly chopped, depending on your taste
  • 50g bag wild rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 20g pack basil, leaves only



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 tbsp capers in brine, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • zest 1 lemon, juice of half



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp extra-virgin olive oil, plus extra to serve
  • 1 tbsp toasted pine nuts
  • ½ 200g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • sourdough bread, to serve


  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.

  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.

  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.

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Comments (1)

sarahkeenan's picture

Really looked forward to this, but found it very disapointing. Too much lemon juice & zest? Good idea but just didn't hit the spot!

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