Ricotta toasts with rocket & pine nut salsa

• 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 g
• pack basil↗20g g

  leaves only

• 1 tbsp capers↗ tbsp

  in brine, drained

• zest 1 lemon

  juice of half

• 3 tbsp extra-virgin olive oil↗ tbsp

  plus extra to serve

• 1 tbsp toasted pine nuts↗ tbsp
• ½ 200g tub ricotta g
• sourdough bread↗

  to serve

Step-by-step instructions

1. 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. 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. 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.