Ricotta dip with crushed tomatoes & bruschetta

Ricotta dip with crushed tomatoes & bruschetta

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(3 ratings)

Prep: 20 mins No cook

Easy

Serves 8 - 10
Brush slices of baguette with garlic then chargrill and pile high with Italian-style cheese dip with vibrant cherry tomatoes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat11g
  • saturates5g
  • carbs17g
  • sugars5g
  • fibre1g
  • protein10g
  • salt0.7g
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Ingredients

  • 2 x 250g tubs ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 200g tub light cream cheese
  • small bunch mint, chopped, plus a few leaves to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch chives, snipped
  • 450g ripe cherry tomato (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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fat garlic cloves, squashed

Method

  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, 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.

  3. 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.

  4. 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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Comments, questions and tips

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Jade101
27th Jul, 2015
Amazing! Went down really well with friends
audreytotaldietfood
7th Jul, 2015
A fresh recipe, really easy to make. Our clients love when we cook Italian meals at Total Diet Food.
PrincessBlackDarling's picture
PrincessBlackDarling
21st Oct, 2014
5.05
Yum!!xx:0)
lucyvincent
24th Aug, 2013
5.05
Absolutely scrummy! Have made it twice already!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
PrincessBlackDarling's picture
PrincessBlackDarling
27th Nov, 2014
5.05
If you don't have a griddle pan (like myself), you simply fry it in a normal frying pan on medium heat, dowsed in extra olive oil with pieces of garlic visibly on it.