Spring snacks
Entertain friends in the sunshine with these super-easy dips and crunchy sourdough crostini
For an easy spring get-together, how about setting it outside? Being nestled in nature takes the stress out of entertaining and helps to make even the simplest spread feel special. Not only does the mess you make not matter so much, there’s something therapeutic about eating outdoors. The cicadas and birds singing in the background, accompanied by the whisper of leaves in the trees… I can’t imagine a nicer backdrop for enjoying delicious food and some fine company.
For the menu, bread and dips are my idea of the perfect platter for sharing. Here are a few simple recipes to try.
WHIPPED RICOTTA DIP
With the help of a food processor, ricotta can be transformed into a creamy and elegant dip.
200g fresh ricotta
⅓ cup extra virgin olive oil Juice
½ lemon
Zest 1 lemon
Pinch sea salt
1 Add all the ingredients to a food processor and process for a minute or so until smooth. Transfer to a serving dish and finish with a little freshly cracked pepper.
GOLDEN SOURDOUGH CROSTINI
When you’re weary of crackers and feel like something different, golden toasted sourdough can hit the spot quite perfectly.
½ loaf sourdough bread
½ cup extra virgin olive oil
Flaky sea salt
1 Preheat the oven to 200°C. Line a baking tray with baking paper.
2 Cut the sourdough into 1cm-thick slices, then cut into quarters to make small, bitesized triangles.
3 Using a pastry brush, coat each side of the bread pieces with oil and place on the tray.
4 Sprinkle with sea salt then bake in the oven for 10-12 minutes until lightly golden.
5 Serve alongside the ricotta dip.
TOASTED WALNUT & PARMESAN PESTO
This is my daughter Bella’s recipe (we love to experiment with different nuts and herbs for our pesto). It’s basically foolproof and any leftovers make a fabulous addition to your pasta sauce.
1 cup toasted walnuts
1 cup tightly packed basil leaves
1¼ cups extra virgin olive oil
⅓ cup grated parmesan
2 cloves garlic
Zest 1 lemon
1 Combine all the ingredients in a food processor and pulse until you have a rustic, chunky consistency. Season to taste.
CITRUS & HERB SEA SALT
This quick salt recipe makes a lovely gift.
It’s fantastic for sprinkling over meat, seafood or crisp fried eggs.
2 cups pink rock salt 2 Tbsp smoked paprika 4 Tbsp dried thyme 3 Tbsp dried lemon zest 2 Tbsp chilli flakes
1 Add all the ingredients to a food processor and pulse until roughly ground. Divide between 4-6 small glass jars, screw on the lids, and tie with a piece of twine.