Spring onion, herby ricotta and 'nduja toasts recipe
Charred spring onions, herby ricotta, and spicy 'nduja atop toast for a dreamy spring lunch.
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Ingredients
- 125g ricotta
- 50g soft goat’s cheese
- Zest 1 lemon and juice ½, plus extra zest to serve
- 25g each chopped fresh basil and parsley leaves
- 10g fresh mint, finely shredded
- 1 fresh rosemary sprig, leaves finely chopped
- 6 pitted black olives, chopped
- 4 large spring onions, trimmed
- 1 tbsp ’nduja mixed with 1 tsp olive oil
- Extra-virgin olive oil for drizzling
- 2 large slices ciabatta
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