• 2servings
  • 4minutes
  • 279calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 anchovy fillets from a can or jar, drained and roughly chopped

  2. 1/2 or 1 garlic clove , roughly chopped, depending on your taste

  3. 50g bag wild rocket

  4. 20g pack basil , leaves only

  5. 1 tbsp capers in brine, drained

  6. zest 1 lemon , juice of half

  7. 3 tbsp extra-virgin olive oil , plus extra to serve

  8. 1 tbsp toasted pine nuts

  9. 1/2 200g tub ricotta

  10. sourdough bread , to serve

Instructions Jump to Ingredients ↑

  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.

  4. 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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