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    Toasted sourdough three ways

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    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.

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