Whipped Ricotta Dip
Serves 6 | with Roasted Thyme Tomatoes and Garlic Crostini
Creamy ricotta, tangy sour cream and roasted tomatoes combine to make this addictive appetizer. Served alongside crispy garlic crostini, this recipe is sure to have you and your guests guilty of double-dipping!
Ingredients: Demi baguette (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Baby heirloom tomatoes • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Thyme • Chives • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Demi Baguette
(Contains: Barley, Wheat May contain traces of: Tree nuts, Sesame, Soy)
227 g
Baby Heirloom Tomatoes
7 g
Thyme
2 unit(s)
Garlic, cloves
200 g
Ricotta Cheese
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425F. Wash and dry all produce.
- Remove cream cheese from the fridge and set aside in a warm place to soften.
- Peel, then mince or grate garlic.
- Halve tomatoes.
- Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- To an unlined baking sheet, add tomatoes, half the thyme and 1 1/2 tbsp (3 tbsp) oil. Season with 1/4 tsp (1/2 tsp) salt and pepper, then toss to coat. Roast tomatoes in the middle of the oven 8-10 min, until burst.
- Transfer to a small bowl and cover to keep warm.
- Meanwhile, to another small bowl, add half the garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then stir to combine.
- When tomatoes are done, set oven to broil.
- Cut baguette into 1/2-inch slices.
- On the same unlined baking sheet, arrange slices in a single layer. (NOTE: For 12 servings, use 2 baking sheets and broil one at a time.) Brush slices with garlic oil.
- Broil in the middle of the oven 2-4 min, until golden and crisp. (TIP: Keep your eye on them so they don’t burn!)
- Thinly slice chives.
- To a large bowl, add ricotta, cream cheese, sour cream, remaining garlic and remaining thyme. Season with 1/4 tsp (1/2 tsp) salt and pepper, then whisk thoroughly until smooth.
- Transfer whipped ricotta dip to a shallow bowl, then spread into an even layer.
- Discard any liquid from tomatoes, then sprinkle over top the dip. Sprinkle chives over top.
- Serve garlicky crostini alongside for dipping.
