Grilled sourdough with ricotta and herb paste recipe

Unusual among cheeses, ricotta is both flavoursome and low in fat (around 10%). Its sweet lightness makes it a perfect breakfast star, a little like cottage cheese but with tons more charm. It goes well with both sweet – try with strawberry jam! – and savoury. Spread it on good bread here and douse with a robust, homemade herb paste. As an alternative, you could use commercial harrisa or olive tapenade, thinned down with a little olive oil. A couple of poached eggs on top wouldn't be out of place. Serves 2 3 tbsp olive oil 2 thick sourdough bread slices ½ garlic clove, crushed 10g (2 tbsp) parsley, leaves and stems 10g (2 tbsp) basil leaves 120g ricotta Zest of 1 lemon Salt and black pepper 1. Brush the bread with a tablespoon of the olive oil. Place the bread under a hot grill for about 5 minutes, or until golden and crispy. Remove from the heat and scrape the garlic over the bread slices, then leave them to cool down a little. 2. Place the parsley and basil in a small food processor bowl, along with the remaining oil and some salt and pepper, and work to a rough paste. 3. Whisk the ricotta to loosen it up and spread generously over the warm bread. Spoon the herb paste on top and grate over some lemon zest.