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Ricotta Toasts With Rocket And Pine Nut Salsa

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Ingredients
  Anchovy fillets 3 , drained and roughly chopped (1 Can Or 1 Jar)
  Garlic 1⁄2 Clove (2.5 gm), roughly chopped
  Wild rocket 50 Gram (1 Bag)
  Packed basil leaves 20 Gram
  Capers in brine 1 Tablespoon, drained
  Lemon zest 1 Tablespoon
  Lemon juice 1 Tablespoon
  Extra virgin olive oil 3 Tablespoon (Plus Extra To Serve)
  Toasted pine nuts 1 Tablespoon
  Ricotta 100 Gram (1/2 Of A 200 Gram Tub)
  Sourdough bread 1 (For Serving)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Toasted
Ingredient: 
Cheese
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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