Spring onion, herby ricotta and ‘nduja toasts – video
Toasted sourdough is topped with charred spring onions, lemony ricotta, herbs, olives and spicy ‘nduja for a dreamy springtime lunch.
This video was made with our friends at Fisher & Paykel, using their home appliances.
How to make:
- 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.
Or opt for a meat-free alternative with these roast grape and goat’s cheese toasts.