Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 62

tomatoes, focaccia, ricotta, basil, olive oil

Make a basil oil by whizzing 10 basil leaves and 5 tablespoons of olive oil in a blender or food processor till you have a bright green dressing. Slice a couple of large tomatoes in half and grill till soft and slightly charred at the edges.

Split a rectangle of focaccia, about 10cm long, horizontally and brush with some of the basil oil. Grill till lightly crisp. Spread a large tablespoon of ricotta on top, then add the tomatoes and trickle over any spare dressing.

For 1. High-summer lunch.