Grilled sourdough with whipped ricotta, tomato & onion relish and rocket salad

Mon, 10 August 2026

Ingredients 

4 slices sourdough bread (great way to use the end of the loaf) 

½ red onion sliced 

2 gloves garlic 

1 tsp chilli flakes 

Selection of seasonal Irish tomatoes 

100g rocket leaves  

Salt & pepper  

For the Vegan Ricotta -  

400g extra-firm tofu, drained 

3 tablespoons fresh lemon juice 

2 tbsp Irish Rapeseed oil  

1 tbsp nutritional yeast 

1 tbsp. white miso  

1 tablespoon lemon zest 

2 garlic cloves 

1 teaspoon sea salt 

Method –  

For the ricotta place all the ingredients into a blender and blend until smooth, then refrigerate. Rub the slices of bread with a garlic glove and then drizzle with rapeseed oil, then grill until crispy. 

Heat a frying pan on a medium heat and add a splash of oil and the sliced red onions, season and cook until soft. Then add the chilli flakes. If using large tomatoes, then cut into quarters and small tomatoes cut in half. Add to the pan and toss for a few minutes until the soften slightly. Season again. 

Spread the cheese onto the toast, top with the tomatoes and onion relish and then picked rocket leaves, drizzle again with rapeseed oil and a sprinkle of Irish sea salt.