Ricotta toasts with rocket & pine nut salsa

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

  • Prep:10 mins
    Cook:4 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 279
  • fat 26g
  • saturates 6g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 8g
  • salt 1.22g


  • 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


Get ahead
Both the ricotta and salsa will keep covered in the fridge for a couple of hours. The toasts are best made fresh, then loaded up and eaten one at a time to keep them crisp.


  1. 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.

  2. 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.

  3. 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.

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