Chorizo, Ricotta & Tomato Crostini

Chorizo, Ricotta & Tomato Crostini

Ingredients

1 sourdough baguette

300g ricotta

Zest of 1 lemon

3 tbsp parmesan, grated

2 tbsp olive oil

2 Hagen’s chorizo

2 tomatoes, sliced

Pickled red onion

Fresh thyme

Method

1. Slice baguette into 1.5cm pieces, then place under the grill to lightly toast (make sure you keep an eye on them!)

2. To make the ricotta, add the lemon zest, olive oil and parmesan into a bowl and stir until well combined.

3. Slice the chorizo into 1cm pieces and sear in a hot pan until golden. Set aside on some paper towel.

4. To assemble, layer the ricotta onto the toast, follow with tomato, chorizo, pickled red onion and garnish with a sprig of thyme.