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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2 tbsp red pesto
150g ricotta cheese
4 pumpernickel slices
Method Prep:8min › Ready in:8min
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.