Donna Hay's lemon, ricotta, basil and honey bruschetta with 2009 Les F
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Donna Hay's lemon, ricotta, basil and honey bruschetta with 2009 Les Filles Blanc de Blanc

4 slices sourdough bread
extra virgin olive oil, for brushing, plus extra to serve
⅓ cup (65g) ricotta
1 tablespoon lemon zest
¼ cup basil leaves
1 teaspoon pink peppercorns, crushed
sea salt flakes
1 tablespoon honey, to serve

Preheat a char-grill pan or barbecue over high heat. Brush each side of the bread lightly with oil and cook for 1–2 minutes each side. Spread each slice with ricotta and sprinkle with the lemon zest, basil, peppercorns and salt. Drizzle with extra oil and the honey to serve. Makes 4.

Wine Match - Matariki 2009 Les Filles Blanc de Blanc
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