Ricotta toasts with rocket & pine nut salsa

Ricotta toasts with rocket & pine nut salsa

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal279
fat26g
saturates6g
carbs3g
sugars2g
fibre1g
protein8g
low insalt1.22g
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Ingredients

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.

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    Overall rating

    Rating: 3 out of 5.2 ratings
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