If you are anything like me, you can often find yourself with a fridge littered with jars and tubs with just a little bit left in them. There isn’t enough to actually use it in a meal but too much to think about throwing it away. Especially, when we all know we have to be careful about food wastage.
My default in these situations has become to figure out how I can combine some of these little bits and bobs and put them on toast. After all, just about anything can go okay on toast – just about.
This time I really lucked out and found a pairing that turned out to be a culinary marriage made in heaven – ricotta and pesto. I had just a couple tablespoons left of both and just spread them both on toast. It was *so* good that I was seriously tempted to run out and get more ricotta and pesto right there and then just to have an excuse to make it again.
Ricotta and pesto toast recipe
2 slices bread
2 tablespoons ricotta cheese
2 teaspoons pesto, fresh is best
1. Toast the bread.
2. Spread each slice with one tablespoon of ricotta cheese.
3. Smear a teaspoon of pesto over the ricotta on each slice and enjoy!
Serves: 1 to 2