Ricotta and pesto bites

    These little open-faced pumpernickel sandwiches are charming starters, but go best with summer soups such as Roasted Tomato, Pepper and Chorizo Soup or Minted Asparagus and Garden Pea Soup (both recipes on this website).


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    Ingredients
    Serves: 4 

    • 2 tbsp red pesto
    • 150g ricotta cheese
    • 4 pumpernickel slices
    • basil leaves

    Method
    Prep:8min  ›  Ready in:8min 

    1. Lightly stir 2 tbsp red pesto into 150g ricotta cheese to give a marbled effect and spoon rough heaps of the mixture on to 4 pumpernickel slices. Cut each slice into four triangles and sprinkle with torn basil leaves.

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