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Ricotta toasts with rocket & pine nut salsa


Ricotta toasts with rocket & pine nut salsa Recipe

Ingredients:
  • 3 anchovy fillets from a can or jar, drained and roughly chopped
  • 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
  • 200g tub ricotta
  • sourdough bread , to serve
Directions:
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Rank

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