- Preparation
- 10 min
- Cooking
- 5 min toast
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 250 g vegetarian ricotta
- 1 whole lemon
- 2 tbsp olive oil
- 1 small bunch basil
- 200 g sourdough bread
- salt and black pepper
Method
- Beat ricotta with half the oil, finely grated lemon zest and a squeeze of juice until airy. Season.
- Spoon into a shallow bowl, drizzle with remaining oil and scatter basil. Serve with toasted sourdough.
Whip earlier in the day and refrigerate. Use ricotta labelled suitable for vegetarians; garnish at service.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Wheat / gluten. For vegetarian dishes, choose cheese explicitly labelled suitable for vegetarians. Parmigiano-Reggiano is not vegetarian. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.