Sofrito toast

Method

1 Slice the bread into 8 pieces, each roughly 2 x 6.5cm. 2 Fry the bread in olive oil until it’s golden brown. Set the pieces on a paper towel. 3 If the ricotta is smooth enough, season it with a little salt. If not, then loosen it with a dash of whole milk. The texture should be like a heavy mayonnaise. 4 Put the ricotta in a piping bag. 5 Wash the vegetables very carefully and dry them. Dice them into small squares. 6 In a thick-bottomed pot, add the oil and butter and heat to a medium heat. 7 When the butter is bubbling, add the vegetables. 8 Fry over medium heat for about 15–20 minutes, avoiding any colouration. 9 Season with salt and black pepper and let the sofrito cool. 10 Pipe the ricotta onto the toast and add a few spoons of sofrito on top. 11 Dress the toast with lemon zest and black pepper.