Ingredients
1/2 cup ricotta
4 anchovy fillets
1/2 tbs unsalted butter, room temp
1 1/2 tsp extra virgin olive oil
ground pepper
7 slices thinly sliced firm textured white bread
Preparation
Preheat oven to 400. Drain ricotta if moist. Puree ricotta, anchovies, butter, olive oil and pepper. Toast bread slices til lightly browned. Trim, quarter and spread on paste. Serve.
