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
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Slice baguette into 1.5cm pieces, then place under the grill to lightly toast (make sure you keep an eye on them!)
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To make the ricotta, add the lemon zest, olive oil and parmesan into a bowl and stir until well combined.
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Slice the chorizo into 1cm pieces and sear in a hot pan until golden. Set aside on some paper towel.
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To assemble, layer the ricotta onto the toast, follow with tomato, chorizo, pickled red onion and garnish with a sprig of thyme.
