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Whipped lemon ricotta dip with black olive, sun-dried tomato and pine nut salsa
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½ lemon, zest
1 tbsp finely grated pecorino
1 tbsp finely chopped flat leaf parsley
30g pine nuts, toasted in a dry pan
50g pitted black olives, roughly chopped
50g sun-dried tomatoes in oil, roughly chopped
1 tsp very finely chopped rosemary
1 tbsp extra virgin olive oil, plus more to serve
2 heads red chicory
4 slices rye and wheat dark sourdough
1 tbsp extra virgin olive oil
1. Start by making the whipped ricotta. Put all the ingredients except the parsley in a food processor and whizz until smooth. Stir in the finely chopped parsley and season. Cover and chill until needed (this can be made the day before).
2. For the salsa, stir all the ingredients together in a small bowl, season, cover and chill until needed. This too can be made a day in advance.
3. When ready to serve, divide the ricotta mixture between 4 bowls and top with the salsa, piling it in the centre. Add a drizzle of your best olive oil as you serve them. Separate the chicory leaves, wash and dry well and pile up on a serving platter. Toast the bread or grill on a griddle pan. Drizzle with the olive oil, sprinkle with salt and add to the platter. Let everyone help themselves, using the toasts and chicory to scoop up the dip and salsa on their plates.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Mon Jan 01 12:30:10 GMT 2018.