Ricotta toasts with rocket pine nut salsa
Ingredients
- 3 anchovy fillets from a can or jar, drained and roughly chopped
- ½ or 1 garlic clove, roughly chopped, depending on your taste
- 50g bag wild rocket
- 20g pack basil, leaves only
- 1 tbsp capers in brine, drained
- zest 1 lemon, juice of half
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 1 tbsp toasted pine nuts
- ½ 200g tub ricotta
- sourdough bread, to serve
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