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Ricotta dip with dried tomatoes

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Ingredients for 4 servings:

  • 300 g ricotta
  • 1 tbsp honey
  • 10 tomatoes, dried in oil, drained
  • 1 tbsp thyme, dried
  • 2 tbsp oil
  • 2 garlic cloves
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

very tasty, as a spread or for grilling

Heat the honey, add the thyme, remove from the heat, and let it steep for 10 minutes. Chop the garlic. Chop 2 sun-dried tomatoes. Puree the remaining tomatoes with the oil. Mix the ricotta with the tomato puree and garlic. Fold in the chopped tomatoes. Season with salt and pepper. Drizzle the honey over the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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