Ricotta toasts with pepper salsa

Name: Ricotta toasts with pepper salsa
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ½ tbsp olive oil; ½ tbsp sherry vinegar (or red wine vinegar); 1 shallot, finely chopped; 1 tsp clear honey; 1 tbsp nonpareille capers, drained and roughly chopped; 230 g jar Fragata Pimiento Piquillo Peppers, drained and sliced; 4 large slices sourdough; 250 g ricotta; 1½ tbsp chopped dill

Pimiento piquillo peppers are small and deliciously sweet. The jarred version makes a fantastic topping for toast, especially once a swirl of creamy cheese gets involved.

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Serves4 as a light meal
CourseBrunch
Prepare20 mins
Cook-
Total time20 mins

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½ tbsp olive oil
½ tbsp sherry vinegar (or red wine vinegar)
1 shallot, finely chopped
1 tsp clear honey
1 tbsp nonpareille capers, drained and roughly chopped
230g jar Fragata Pimiento Piquillo Peppers, drained and sliced
4 large slices sourdough
250g ricotta
1½ tbsp chopped dill

For the salsa, in a mixing bowl, combine the oil, vinegar, shallot, honey and capers. Add the sliced peppers, season and stir together. Toast the sourdough. Meanwhile, beat the ricotta and season, then spread over the toast. Top with the pepper salsa and sprinkle with the dill before serving immediately.

Cook’s tip

Cook’s tip, Versatile salsa

This is a salsa that keeps on giving: toss it through hot or cold pasta with other roasted Med veg, or use to top a baked potato or fill sandwiches or wraps.