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Jamie's creamy ricotta toasts recipe

49 ratings

In partnership with Jamie Oliver

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

Ingredients

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

2 of your 5-a-day and high in protein

Each serving contains

Energy
1690kj
402kcal 20%
Fat
11g 15%
Saturates
5g 27%
Sugars
8g 9%
Salt
2g 34%

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

Method

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.
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.
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