Nothing says get in my belly like a delicious tartine with fresh ingredients. I wasn't always a fan of anchovies, but these days I use them frequently in my cooking. It's like the bacon of seafood! Pack this recipe up for your next picnic!
Serves 2 for lunch or 4-6 as a crostini appetizer.
Zucchini Salad
✔️1 large raw zucchini, diced
✔️1/4 cup fresh basil, minced
✔️2 tbsp freshly grated Parmesan cheese
✔️2 tbsp fresh lemon juice
✔️2 tbsp olive oil
✔️1/2 tsp chili flakes
✔️salt and pepper to taste
Combine all the above ingredients, toss together, taste for salt and set aside.
Anchovy and Herb Ricotta
✔️1/4 cup ricotta cheese
✔️1/2 tsp dry basil
✔️1 large garlic clove, finely minced
✔️2 tbsp anchovies, finely minced to almost a paste
✔️1 tsp olive oil
✔️Salt and pepper to taste
Combine all of the above ingredients except the salt. Toss together and taste for salt. (Anchovies are salty so you may not need it)
Once you have both components for the tartine prepared, grill or toast your bread. Brush it with a little olive oil, salt and pepper prior to grilling it or toasting it.
Now your ready to put it together!
Spread the ricotta mixture on the grilled or toasted bread and top it with the zucchini salad and serve!
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