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Jamie's creamy ricotta toasts recipe

Jamie's creamy ricotta toasts recipe

49 ratings

Jamie says: "Perfect for that Bank Holiday brunch, picnic in the park or WFH lunch, this is more of a principle than simply a recipe, which you can flex and make your own. It’s a brilliant fridge-raid number that can help you use up those odds and ends" See method

  • Serves 2
  • Takes 10 mins
  • 402 calories / serving
  • Healthy
  • Vegetarian


  • 160g frozen broad beans or peas
  • 2 jarred roasted red peppers
  • 30g pack fresh basil
  • 20g pecorino
  • 1 lemon
  • 125g ricotta
  • 2 large slices sourdough or crusty bread
  • 45g babyleaf salad
  • olive oil

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    5g 27%
  • Sugars

    8g 9%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 50.4g Protein 22.2g Fibre 8g


Jamie BB headshot 155x255

  1. Cook the frozen beans in the microwave with a splash of water for 3-5 mins until cooked through, then drain and rinse under cold water. Meanwhile, finely slice the peppers, tearing through a few of the basil leaves.
  2. Finely grate the pecorino and a little lemon zest into a food processor and squeeze in a little lemon juice. Add the ricotta, cooled beans and most of the basil leaves (reserving a few small leaves) and blitz until smooth. Season to perfection, tweaking with more lemon juice if you think it needs it.
  3. Toast the sourdough, spread over the vibrant green ricotta, then top with the sliced peppers and a few small basil leaves. Serve with a crisp babyleaf salad on the side, dressed with lemon juice, oil and a pinch of black pepper.

Clever swap: You can use any spreadable cheese in place of the ricotta. Swap pesto for harissa, chipotle paste or sundried tomato paste. You can use olives, sundried tomatoes or any other veg you fancy – mix it up!

See more Jamie Oliver recipes

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