Pick up these ingredients and you can have a tray of canapés ready in less than twenty minutes. We prefer these anchovies over any other producer—they have a deep savoury flavour that will convince the anchovy-averse. Paired with pillowy whipped ricotta, lemon and the heat of Espelette pepper, these are a snack destined to have alongside a dry gin martini.

Makes 16 generous canapés

Ingredients
200g of That’s Amore! Buffalo ricotta
Pons Olive oil
Ines Rosales The Original Crackers
Ortiz anchovies
Lemon
Morning Market Espelette pepper flakes (optional)

Place the ricotta into a mixing bowl and using electric beaters, whip until it as a light and smooth consistency. Fold through a glug of olive oil, the zest of half the lemon and salt.

Break each cracker into four (it’s better if they are not uniform) and place onto a large serving dish. Spread a tablespoon of ricotta onto each cracker and then top each with a single anchovy. To serve, sprinkle over a small amount of Espelette pepper and some more lemon zest.