RICOTTA TOASTS WITH ROCKET & PINE NUT SALSA

Ricotta toasts with rocket & pine nut salsa image

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

Provided by Jane Hornby

Time 15m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 279 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.22 milligram of sodium