Toasted sourdough three ways

The toppings involve a good amount of pestle and mortar work but it’s much more satisfying doing it this way than in a blender.

  • Preparation time: 45 minutes
  • Cooking time: 15 minutes
  • Total time: 1 hour 60 minutes

Serves: 6



1 garlic clove
4 thyme sprigs, leaves picked
6 anchovy fillets
100g pitted black olives
1 tbsp brandy
2 tbsp olive oil

Smashed peas

1 x ½ garlic clove
1 tbsp chopped mint
1 tbsp chopped oregano
1 tbsp chopped parsley
155g Waitrose ready-shelled garden peas
30g grated parmesan
1 lemon, juice
2 tbsp olive oil

Seasoned ricotta

250g ricotta
1 lemon, zest and juice
1 tsp chilli flakes
2 tbsp olive oil

6 large, thick slices white sourdough bread


1. For the tapenade, crush the garlic with a little salt in a pestle and mortar; add the thyme and anchovies and crush to a fine paste. Add the olives and crush coarsely, then stir in the brandy and oil. Transfer to a bowl.

2. Clean the pestle and mortar. For the peas, crush the garlic with a little salt; add the herbs and crush to a paste, then bash in the peas to make a rough mixture and stir in the cheese. Stir in the lemon juice and oil before serving.

3. Mix all the ingredients for the ricotta with a little salt.

4. Heat a griddle pan over a high heat and toast the bread on each side. Cut the toast into pieces and top each with one of the mixtures. Serve immediately.