Salsa Verde Crostini with Ricotta by Bill Granger

Crostini with Salsa Verde and Ricotta

For salsa verde

• 1 bunch of continental or flatleaf parsley, chopped

• 1/2 cup of spring onions, chopped

• juice from 1/2 a lemon

• 5 tablespoons olive oil (I used rice bran oil)

• 1 tablespoon capers, rinsed and drained, finely chopped

• 4 anchovy fillets, blotted on a paper towel and finely chopped

To serve:

• 8 slices of good quality sourdough

• 200g ricotta

• 3 tablespoons olive oil

• freshly ground salt and pepper

• sprinkle of nutmeg

Step 1 - Preheat oven to 180C/350F. Combine all salsa verde ingredients in a bowl and mix to combine and set aside. It will look quite coarse.

Step 2 - Place bread on a tray and drizzle with 2 tablespoons of oil and season with salt and pepper. Bake for 12 minutes until lightly golden and crunchy. Meanwhile drizzle remaining 1 tablespoon oil on top of the ricotta, season this too and add a sprinkle of nutmeg.

Step 3 - When bread is toasted, layer on some salsa verde and then top with some ricotta.

Adapted from Feed Me Now by Bill Granger from Harpers Collins