Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Toasted sourdough three ways

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars