• Leanne Fullwood

Sourdough Toast with Ricotta and Chimichurri


I have no idea where this idea came from (I read lots of recipe books and watch lots of TV cooking programmes) but I’ve been a fan of chimichurri sauce ever since we went to a couple of great Argentinian steak houses and had it drizzled over steaks. Bye Bye peppercorn sauce- hello chimmichurri.


I also love toast (and bread in general) but i just don’t think you can beat the flavour of an incredible, artisan sourdough loaf. Sadly where we live, no such bread shop exists and making sourdough is going to have to wait until I have the time to make a really great starter. So I do settle with a supermarket sourdough loaf which is good enough for me!

Honestly I can‘t describe to you how bloody fabulous these flavours are! The recipe below will make more ricotta and chimichurri sauce than you need but since I ate this three days on the bounce, you’ll be grateful for the extras. They’ll sit in the fridge for a few days, perfectly fine. This is an incredible brunch, lunch or snack. I also think these would be amazing with a roasted tomato soup if you wanted more substance than just the roasted tomatoes but that’s up to you!

Sourdough Toast with Ricotta and Chimichurri Sauce

Serves 2

Ingredients

4 slices sourdough bread

2 bunches cherry tomatoes on the vine

Ricotta cheese

Juice from 1/2 lemon

Freshly ground pepper

For the chimichurri sauce:

1/4 cup olive oil

1 tbsp red wine vinegar

3 tbsp cup finely chopped parsley

2 cloves garlic , finely chopped or minced

1 small red chilli, deseeded and finely chopped

1/4 teaspoon dried oregano

1/2 teaspoon coarse salt

pepper to taste (about 1/4 teaspoon)

Method


1. Pre-heat oven roasted 180°C.


2. Add tomatoes to roasting tray, drizzle with oil, season with salt and roast for 10-12 minutes


3. To the ricotta pot: add the lemon juice and pepper and stir. DONE.


4. For the Chimichurri sauce: add all ingredients (prepped as instructed above) to a bowl and stir together. Be careful with your chilli- maybe add half first, taste and decide if you want to add more. Remember the ricotta will balance out some of that heat anyway!


5. Once the tomatoes are roasted, get your sourdough slices toasted. I find this easier under the grill but you have to watch it!


6. Take your toasted sourdough, spread a good layer of ricotta on the toast and then dollop the Chimmichurri sauce over the top. Finish off with a pile of roasted tomatoes and enjoy!




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