CHIVE AND ANCHOVY MOUSSE
SERVES 4
COOKING TIME 15 MINS
LEVEL EASY
Ingredients
200 g ricotta
30 g fresh cream
6 anchovy fillets in oil
2 tbsp extra virgin olive oil
1 bunch of chives
Salt and pepper to taste
Chopped almonds to taste
Methods
Drain the ricotta well. Finely chop the chives and anchovy fillets, and combine with the salt, pepper and oil. Whisk the cream and add it to the mixture. Gently fold in the cream, mixing in one direction from the bottom to the top. Transfer to a small ramekin and garnish with chopped almonds. Keep in the fridge until ready to serve. Perfect for spreading on crostini, canapés or toast.