Ricotta toasts with rocket & pine nut salsa
Rather than plating up a first course, keep things casual and share your starter from one big plate
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 4 mins
- 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.
- 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.
- 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.
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.
Per serving
279 kcalories, protein 8g, carbohydrate 3g, fat 26 g, saturated fat 6g, fibre 1g, sugar 2g, salt 1.22 g
Recipe from Good Food magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/532639/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 4 mins
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
Per serving
279 kcalories, protein 8g, carbohydrate 3g, fat 26 g, saturated fat 6g, fibre 1g, sugar 2g, salt 1.22 g
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24 May 2010
Sarah rated and commented on this recipe
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