Anchovy Ricotta Toast Recipe (with Video)

1. To the bowl of a food processor, add the ricotta, anchovies, parsley, butter or ghee, extra virgin olive oil, lemon zest and about 1/4 teaspoon of freshly ground black pepper. Blitz until smooth and creamy. You might have to stop once or twice to scrape the sides and bottom of the bowl (the oil can pool at the bottom).
2. Taste and add more black pepper, if desired.
3. Scrape into a serving bowl and garnish with chopped parsley, a drizzle of extra virgin olive oil and toasted pine nuts, if desired. Spread on the toasted bread or baguette slices or serve as a dip with the vegetables.