Ricotta Toasts with Rocket and Pine Nut Salsa Recipe
Ingredients
| 3 anchovy fillets from a can or jar, drained and roughly chopped | ||
| 1/2 or 1 garlic clove, roughly chopped, depending on your taste | ||
| 50 g bag wild rocket | ||
| 20 g pack basil, leaves only | ||
| 1 tbsp capers in brine, drained | ||
| Zest 1 lemon, juice of 1/2 | ||
| 3 tbsp extra virgin olive oil, plus extra to serve | ||
| Toasted pine nuts | 1 Tablespoon | |
| 1/2 200 g tub ricotta | ||
| Sourdough bread, to serve | ||
Directions
GETTING READY
1. Using a food processor, prepare a bright green, chunky sauce of anchovies, basil leaves, crocket, garlic, capers, lemon juice, lemon zest and olive oil.
2. Add a major portion of pine nuts to sauce stir in.
3. Spoon sauce onto a serving bowl and top with rest of the pine nuts. Keep aside till used.
4. In a mixing bowl, season ricotta and cream till soft and billowy.
5. Using a spoon, transfer to a serving boil and allow olive oil to drizzle over the cheese slightly.
6. Season with ground black pepper.
7. Preheat grill to high temperature just before grilling.
MAKING
8. Slice bread into bite-sized pieces, arrange on a baking sheet.
9. Grill for 4 minutes, turning halfway through, to allow pieces to turn crispy and golden.
10. Sprinkle a little oil and flaky sea salt on the pieces.
SERVING
11. Serve hot with salsa and ricotta sauces.
1. Using a food processor, prepare a bright green, chunky sauce of anchovies, basil leaves, crocket, garlic, capers, lemon juice, lemon zest and olive oil.
2. Add a major portion of pine nuts to sauce stir in.
3. Spoon sauce onto a serving bowl and top with rest of the pine nuts. Keep aside till used.
4. In a mixing bowl, season ricotta and cream till soft and billowy.
5. Using a spoon, transfer to a serving boil and allow olive oil to drizzle over the cheese slightly.
6. Season with ground black pepper.
7. Preheat grill to high temperature just before grilling.
MAKING
8. Slice bread into bite-sized pieces, arrange on a baking sheet.
9. Grill for 4 minutes, turning halfway through, to allow pieces to turn crispy and golden.
10. Sprinkle a little oil and flaky sea salt on the pieces.
SERVING
11. Serve hot with salsa and ricotta sauces.
Chef
