Spring onion, herby ricotta and ‘nduja toasts
- March 2016
- Serves 2
- Hands-on time 35 min
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.
- 26.4g (11g saturated)
- 23.8g (4.5g sugars)
- 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
- 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.
Crumbled feta mixed with yogurt would work instead of ricotta and goat’s cheese.
’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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