Ricotta dip with crushed tomatoes & bruschetta

Ricotta dip with crushed tomatoes & bruschetta

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal213
fat11g
saturates5g
carbs17g
sugars5g
fibre1g
protein10g
salt0.7g
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Ingredients

For the bruschetta

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.4 ratings
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