Ricotta Toasts With Rocket & Pine Nut Salsa
This bruschetta recipe combines the flavors of tangy anchovies, aromatic basil, zesty lemon, and creamy ricotta for a delightful and satisfying appetizer or snack. The vibrant green salsa pairs perfectly with the airy ricotta on crisp, golden slices of sourdough bread. A simple yet delicious dish that is sure to impress!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
4M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 279 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.22 milligram of sodium
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