Ricotta Dip with Crushed Tomatoes & Bruschetta
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 bread), thinly sliced
2 tbsp olive oil
2 fat garlic cloves, squashed
- 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.
- In another bowl, crush and rip up the tomatoes with your hands 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.
- Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred – you’ll have to do this in batches.
- Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.
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