Sardine & ricotta tartine

Name: Sardine & ricotta tartine
Prep time: 10 min
Total time: 10 min
Yield: 16
Ingredients: 250 g tub ricotta; ½ tsp dried mixed herbs; 1 tbsp extra virgin olive oil; 1 unwaxed lemon; 120 g can sardines al limone (or piccante or olio), drained; 4 No.1 Rosemary & Sea Salt Focaccia Thins, each snapped into 4; 3 sprig/s sprigs thyme, or lemon thyme

Tartine is just 'something on toast', and this storecupboard bite is so easy to throw together. Use Alex Szrok's ideas as an inspiration to create your own variations: a crunchy vessel (cracker/crisp bread/toast/a sturdy leaf, like chicory); something creamy and delicious (ricotta, créme fraîche, cream cheese/houmous); something salty and strong (canned fish/pickles/roast vegetables/cured meats); and some character (lemon, herbs, spices).

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Makes16
CourseCanape
Prepare10 mins
Cook-
Total time10 mins

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½ x 250g tub ricotta
½ tsp dried mixed herbs
1 tbsp extra virgin olive oil
1 unwaxed lemon
120g can sardines al limone (or piccante or olio), drained
4 No.1 Rosemary & Sea Salt Focaccia Thins, each snapped into 4
3 sprig/s sprigs thyme, or lemon thyme

Combine the ricotta with the herbs, oil and the zest and juice of half the lemon. Mix well. Taste and adjust the seasoning as you like. Cut the sardines into 16 bitesized pieces.
Slice 4 thin rounds from the remaining lemon, then cut into quarters.
Top each piece of crispbread with the ricotta mix, a piece of sardine, a quarter slice of lemon, some picked thyme leaves or more lemon zest.

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