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Ricotta toasts with tenderstem and romesco sauce

Try Donal Skehan's savoury toast recipe for an exciting new breakfast. Seek out the best quality ricotta and sourdough bread you can find for this simple dish; it will make all the difference.

Serves 4 Prep 5 min Cook 5 min

Ingredients

  • For the romesco sauce:
  • 24g skin-on almonds, toasted
  • 6 garlic cloves, peeled and roughly chopped
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 slice of stale white bread, torn up (crusts are perfect)
  • ½ red onion, peeled and roughly chopped
  • 1 large tomato, peeled, deseeded and chopped
  • 90g roasted red peppers from a jar
  • Good handful of flat-leaf parsley, finely chopped

  • For the toasts:
  • 500g tenderstem broccoli
  • 2 tbsp olive oil
  • 4 tbsp flaked almonds, toasted
  • 120g ricotta
  • 4-6 slices sourdough bread, toasted

Method

  1. Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with ground black pepper. Reserve 80g for the rest of the recipe – it makes a generous amount so save leftovers in a jar in the fridge with some extra virgin olive oil on top of the sauce to seal its freshness. 
  2. Heat a large griddle pan over a medium heat. Brush the tenderstem with oil and butter and arrange across the base of the pan. Allow to char for approximately 4 minutes either side until tender and each piece has deep char marks. If you would prefer your tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
  3. Spread each slice of sourdough toast with a 1 tbsp ricotta and top with the charred tenderstem, a tablespoon of romesco sauce and toasted almonds.

Nutrition per serving

447 23g 22g 6.9g 7.7g 5.2g 1.6g 428mg 34.7g 3.5mg Read more on how we calculate nutrition.

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