Name: English garden ricotta toasts
Total time: 1500 s
Yield: 4
Ingredients: 80 gram prosciutto; 250 gram ricotta; 1/2 lemon; 40 gram parmesan; 1 pack mixed radish; 200 gram peas; 2 teaspoon white wine vinegar; 4 slice sourdough bread; 1 clove garlic; 1 handful mint

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking sheet with foil.

Step 2

Put the M&S matured Italian prosciutto (80 g) onto the baking sheet and bake in the oven for 10-15 minutes, until golden and very crisp. Allow to cool before breaking into shards.

Step 3

Whisk the ricotta (250 g) and lemon zest (1/2) until smooth. Stir in the parmesan (40 g) and season with salt and pepper.

Step 4

Toss the sliced radishes (1 pack) in a bowl with the lemon juice and a sprinkling of salt.

Step 5

Boil the peas (200 g) in salted water for 2 minutes, until tender. Drain and combine with the white wine vinegar (10 mL) and a splash of olive oil. Mash with the back of a fork to break up some of the peas.

Step 6

Preheat the grill to medium. Grill the sourdough (4 slices) for 2 minutes on each side, or until golden. Rub each slice with the garlic clove (1 clove) while still hot, then allow to cool. Cut any larger pieces in half.

Step 7

To assemble, pile the ricotta onto the sourdough halves followed by the peas, radishes and crispy prosciutto, if using. Finish with a little fresh mint (1 handful) .

English garden ricotta toasts

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Smoky chicken and orange salad with giant couscous

Japanese-style chicken katsu curry

Goose-fat roasted potatoes

Prawn tacos with clementine salsa

Apple and Cornish cruncher scones

Gyoza with rainbow slaw and soy dipping sauce

Chicken and tomato panzanella

Cranberry meatballs with a creamy vodka and dill sauce and mustard mash

Easy ice cream cookie sandwiches

Lemon and rosemary shortbread

Pumpkin spice hot chocolate

Slow cooker beef goulash

One-pan prosciutto chicken with tomatoes and olives

Clementine and marmalade gin fizz

Gluten-free pasta with Tenderstem broccoli, chilli and parmesan

Jersey Royal and tuna Niçoise salad