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Anchovy Ricotta Toast Recipe (with Video)

Soy-free, Not vegan, Mostly Veg
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Discover our Anchovy Ricotta Toast Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 10min


- 1 lb full-fat ricotta
- 14 anchovies packed in oil
- 0.5 cup Italian flat leaf parsley leaves
- 2 Tbs Butter, or ghee, at room temperature
- 2 Tbs Extra virgin olive oil, plus more for garnish, if desired
- 1 Lemon, (zested)
- freshly ground black pepper
For serving
- 7 slice white bread
- 1 Baguette, (gluten-free, if necessary), sliced, toasted and drizzled with a bit of extra virgin olive oil
- raw vegetables
- Pine nuts, for garnish, if desired
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1. To the bowl of a food processor, add the ricotta, anchovies, parsley, butter or ghee, extra virgin olive oil, lemon zest and about 1/4 teaspoon of freshly ground black pepper. Blitz until smooth and creamy. You might have to stop once or twice to scrape the sides and bottom of the bowl (the oil can pool at the bottom).
2. Taste and add more black pepper, if desired.
3. Scrape into a serving bowl and garnish with chopped parsley, a drizzle of extra virgin olive oil and toasted pine nuts, if desired. Spread on the toasted bread or baguette slices or serve as a dip with the vegetables.

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