Anchovy toast

Method

1. Slice the bread into 8 pieces of around 2.5 x 6.5 cm (sized to fit the anchovies). 2. Fry the bread in olive oil until it’s golden brown and leave the slices on tissue paper. 3. If the ricotta is already smooth, simply season it with a little salt. If not, loosen the ricotta with a dash of whole milk. The consistency should resemble a heavy mayonnaise. 4. Put the ricotta in a piping bag. 5. Remove the anchovies from the tin, separate them, and drain the oil. 6. Pipe the ricotta onto the toast and add an anchovy on top of each piece. 7. Dress with lemon zest and black pepper.