Ricotta toasts with rocket & pine nut salsa

Ricotta toasts with rocket & pine nut salsa

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 4 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
279
protein
8g
carbs
3g
fat
26g
saturates
6g
fibre
1g
sugar
2g
salt
1.22g

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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Method

  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.

Recipe from Good Food magazine, June 2010

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Comments

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sarahkeenan's picture
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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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