Ricotta Dip Tomoatoes Brushetta
2 x 250g tubs ricotta
200g tub light cream cheese
small bunch mint, chopped, plus a few leaves to serve
450g ripe cherry tomato
2-3 large beef tomatoes, heirloom tomatoes
2 Tsp white wine vinegar
1 Tsp caster sugar
2 Tsp extra virgin olive oil, plus a little extra to drizzle
1 French baguette, thinly sliced
2 Tsp olive oil
2 garlic clove, squashed
Flavoured olive oil
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 chop 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.
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.