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Anchovy Toast with Ricotta and Carrots

Anchovy Toast with Ricotta and Carrots

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Ingredients

  • 8 pieces sourdough, toasted
  • 8 multi-coloured carrots (or regular carrots)
  • 3 tbsp red or white wine vinegar
  • 1 cup ricotta
  • 1 small clove garlic, minced
  • 1 tbsp lemon juice
  • 8 Club Des Millionnaires anchovy fillets, roughly chopped
  • ⅛ cup fresh dill, chopped
  • Salt and pepper, to taste

Product Used

In Extra Virgin Olive Oil

In Extra Virgin Olive Oil

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Directions

  1. Using a vegetable peeler or mandolin, slice the carrots into long, thin ribbons and set aside in a bowl. Cover the carrots in boiling water and add the vinegar and 1 tsp salt. Let sit for 15 minutes to soften the carrots. Drain and pat dry.
  2. In a separate small bowl, mix the ricotta with the garlic and lemon juice. Season with salt and pepper.
  3. Spread the ricotta evenly on the toasts and top with the carrots ribbons and anchovy.
  4. Garnish with fresh dill and black pepper.