skish
IT

Ricotta and anchovy crostino

A bread crostino with ricotta and anchovy fillets: simple and savoury.

  • 5 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Ricotta and anchovy crostino

Per serving

Calories
287 kcal
Protein
17.8 g
Carbohydrates
33.6 g
Fat
8.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat bread70 g
  • Part-skim ricotta90 g
  • Anchovies in oil4
  • Black pepperto taste

Contains: gluten, lactose, fish,

Method

  1. Toast the wholemeal bread in the toaster or in a dry frying pan over medium heat for 2–3 minutes per side, until golden and crisp.
  2. Meanwhile drain the anchovies in oil and pat them with kitchen paper; work the light ricotta with a spoon until creamy.
  3. Spread the ricotta on the bread, lay the anchovies on top and finish with a grind of black pepper.

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