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Ricotta toasts with rocket & pine nut salsa
- 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:View on BBC Good Food
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