Ricotta toasts with rocket & pine nut salsa recipe | Good Food
These toasts are best made fresh, then loaded up and eaten one at a time to keep them crisp, from BBC Good Food magazine.
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
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