Name: Ricotta toasts with rocket & pine nut salsa
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 servings
Cuisine: Mediterranean
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

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

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

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.