Spinach Ricotta Toasts
Thick toasted sourdough topped with whipped lemon ricotta and garlicky wilted spinach.
Somewhere between a snack and a light dinner. The ricotta gets whipped with lemon until it is almost mousse-like, the spinach wilts in garlic oil in about ninety seconds, and good bread carries the whole thing. Add a fried egg and it becomes a proper meal.
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How to make Spinach Ricotta Toasts
Ingredients
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Whipped ricotta
Garlic spinach
To assemble
Equipment
- Skillet
- Food processor or whisk
- Toaster or griddle pan
Method
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1
Whip the ricotta
Blitz the ricotta with the lemon zest, half the juice, olive oil and salt for 30 seconds until light and completely smooth. A whisk and some patience also works.
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2
Toast the bread
Toast or griddle the sourdough until well coloured, then rub the cut garlic clove over one side while it is still hot.
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3
Wilt the spinach
Heat the oil in a skillet over medium, add the sliced garlic and chilli flakes and cook 45 seconds. Add the spinach in handfuls, tossing until just collapsed, about 90 seconds total.
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4
Drain it
Tip the spinach into a sieve and press gently. Wet spinach will slide straight off the ricotta.
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5
Assemble
Spread the whipped ricotta thickly over each toast, pile the spinach on top, and finish with the remaining lemon juice.
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6
Season and serve
Add flaky salt, plenty of black pepper, a drizzle of olive oil and the pine nuts if using. Eat immediately.
Cook’s tips
- Squeeze the spinach properly. This one step is the difference between a crisp toast and a soggy one.
- Whipping ricotta transforms the texture; even supermarket ricotta becomes silky after 30 seconds in a processor.
- Cut the bread thick, at least 2 cm, so it can hold the weight of the topping.
Variations
- Top with a jammy soft-boiled egg to turn it into a full dinner.
- Add roasted cherry tomatoes or a spoon of hot honey for contrast.
- Swap spinach for wilted kale or chard, giving them an extra two minutes in the pan.
Storage and make-ahead
The whipped ricotta keeps 4 days in the fridge and is worth making in a double batch. Assemble the toasts only at the moment of serving.
Nutrition per serving
| Calories | 338 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 32 g |
| Fat | 17 g |
| Fibre | 3 g |
| Sugar | 3 g |
| Sodium | 540 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
