Canape With Vegetable Pate

Preparation:

Preparation: Wash the lettuce; drain it and cut it into strips. Rinse half a spoonful of capers and drain 2 anchovy fillets from the oil. In a large frying pan, brown 2 whole but slightly crushed garlic cloves in 2 tablespoons of oil, then remove them and add the lettuce to the sauce together with the capers, olives and chopped anchovy fillets. Finally add the potatoes, cut into cubes. Cook everything over high heat for about 2 minutes, then transfer the preparation to the blender. Add the ricotta and start the appliance at maximum speed for 2 minutes or as long as necessary to obtain a perfectly homogeneous cream (pâté). Collect it in a bowl, season it with salt, pepper and let it cool. In the meantime, toast the slices of bread then spread them with the pâté. Decorate them with a wedge of radish and serve immediately.