I wanted to create a simple recipe that was sweet, spicy, and creamy, and this was the result! The creamy and sweet whipped ricotta compliments the spicy ‘nduja, and the velvety roasted eggplant is a great texture against the crunchy pea shoots. This is also really great in bruschetta form, spread across some toasted crusty bread.
As the ‘nduja is pretty spicy, adjust the recipe to your spice tolerance. You could even just use ‘nduja oil instead of the actual paste if you want the flavour of ‘nduja but less heat. You can of course mix this up and use different cheeses, blue cheese or goats cheese would work, or different nuts, walnuts or toasted pine nuts would be great substitutions.