Spring onion, herby ricotta and ‘nduja toasts
- Published: 20 Apr 16
- Updated: 18 Mar 24
Charred spring onions, creamy ricotta mixed with lemon, herbs and olives and spicy ‘nduja – all served on toast – is the stuff springtime lunch dreams are made of.
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Serves 2
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Hands-on time 35 min
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Ingredients
- 125g ricotta
- 50g soft goat’s cheese
- Zest 1 lemon and juice ½, plus extra zest to serve
- 25g each chopped fresh basil and parsley leaves
- 10g fresh mint, finely shredded
- 1 fresh rosemary sprig, leaves finely chopped
- 6 pitted black olives, chopped
- 4 large spring onions, trimmed
- 1 tbsp ’nduja mixed with 1 tsp olive oil
- Extra-virgin olive oil for drizzling
- 2 large slices ciabatta
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Method
- In a bowl, combine the ricotta, goat’s cheese, lemon zest and juice, herbs and olives. Season to taste.
- Slice the spring onions part way through lengthways, then open up. Rub with oil and season well. Heat a griddle pan until smoking, then fry the onions until lightly charred (about 20 minutes). In a small pan, fry the ’nduja, breaking it up with a wooden spoon, until browned.
- Toast the ciabatta, then drizzle with oil and top with the herby ricotta, ’nduja and onions. Sprinkle with extra lemon zest to serve.
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- Recipe from March 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 406kcals
- Fat
- 26.4g (11g saturated)
- Protein
- 16.9g
- Carbohydrates
- 23.8g (4.5g sugars)
- Fibre
- 2.7g
- Salt
- 1.5g
delicious. tips
Crumbled feta mixed with yogurt would work instead of ricotta and goat’s cheese.
Watch how to assemble these toasts with flair…
’Nduja is a spreadable, spicy Calabrian sausage. Find it in larger supermarkets or Italian delis. If you can’t get hold of it, break up the insides of cooking chorizo and fry with a little chilli.
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