Ri­cotta dip with crushed toma­toes & br­uschetta

Brush slices of baguette with gar­lic then char­grill and pile high with Ital­ian-style cheese dip with vi­brant cherry toma­toes

Irish Daily Mirror - - FOOD -

2 x 250g tubs ri­cotta

200g tub light cream cheese Small bunch mint, chopped, plus a few leaves to serve Small bunch chives, snipped 450g ripe cherry toma­toes (we used a mix­ture of red and yel­low) 1 tbsp white wine vine­gar 1 tsp caster sugar

1 tbsp ex­tra vir­gin olive oil, plus a lit­tle ex­tra to driz­zle

FOR THE BR­USCHETTA

1 French baguette (or gluten-free loaf), thinly sliced 2 tbsp olive oil

2 fat gar­lic cloves, squashed

1 In a large bowl, mash the ri­cotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shal­low bowl, cre­at­ing a dip in the cen­tre to hold the toma­toes. Chill un­til ready to serve.

2 In an­other bowl, use your hands to crush and rip up the toma­toes un­til they are in small chunks and re­ally juicy. Strain through a sieve and dis­card the juice (or freeze to use in an­other recipe). Add the vine­gar, sugar, olive oil and a good pinch of salt. Mix to­gether, then set aside.

3 Heat a grid­dle pan un­til smok­ing hot. Brush the bread slices with olive oil and rub with the squashed gar­lic cloves. Place on the hot grid­dle for 1-2 mins each side un­til nicely charred – you’ll have to do this in batches.

4 Pile the toma­toes on top of the ri­cotta spread. Driz­zle with ex­tra olive oil and top off with the re­main­ing mint. Place in the cen­tre of the ta­ble and let ev­ery­one dip in with the charred br­uschetta.

PREP: 20 MINS NO COOK SERVES 8-10

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.