Photo: Mike Kenneally
Ricotta toasts with rocket & pine nut salsa
10 ingredients
10 min + 4 min
Serves 2
openrecipes
Rather than plating up a first course, keep things casual and share your starter from one big plate
Estimated Nutrition (whole recipe, rough)
1294
Calories
62g
Protein
58g
Fat
130g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Pine | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes