Whipped Ricotta Dip
with Roasted Thyme Grapes and Crispy CrostiniCalories
:
1110 kcalProtéines
:
32g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileAllergènes:
- Orge
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Noix
- Sésame
- Soya
- Lait
Creamy ricotta, tangy sour cream and blistered 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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Demi-baguette
(Contient: Orge, Blé Peut contenir : Noix, Sésame, Soya)
227 g
Tomates cerises anciennes
7 g
Thym
2 pièce(s)
Gousses d'ail
200 g
Ricotta
(Contient: Lait)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
7 g
Ciboulette
Pas inclus dans votre livraison
¼ cc
Sel*
¼ cc
Poivre*
5 cs
Huile*
Ustensiles
•Plaque de cuisson
•Petit bol
•Cuillères à mesurer
•Pinceau à pâtisserie en silicone
•Grand bol
•Fouet
Instructions
1
- 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.
2
- 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.
3
- 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!)
4
- 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.
5
- 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.
