Whipped Lemon Feta & Ricotta Dip with Roasted Tomatoes & Mortadella | Barbaro Smallgoods

RECIPE

Whipped Lemon Feta & Ricotta Dip with Roasted Tomatoes & Mortadella

BACK TO PREVIOUS PAGE

Ingredients:

    Serves: 2-3
    Prep time: 10 mins | Cook time: 25 mins

    For the roasted tomatoes:

  • 2 punnets cherry tomatoes
  • 6 cloves garlic, peeled
  • 4 sprigs fresh thyme
  • 1 tbsp olive oil

    • For the whipped feta/ricotta base:

  • 200g feta cheese
  • 100g ricotta cheese
  • 1 tbsp Greek yoghurt
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • Salt & pepper, to taste

    • To serve:

  • 150g Barbaro Mortadella
  • Extra fresh thyme leaves
  • Crispy ciabatta sliced and toasted

RECIPE STEPS:

Step 1
Roast the tomatoes Preheat your oven to 180°C. Place the cherry tomatoes and garlic cloves in a baking tray. Drizzle with olive oil, season with salt, pepper, and add thyme sprigs. Roast for 25–30 minutes or until the tomatoes are blistered. Remove from oven and gently squash the tomatoes and garlic with a fork.
Step 2
Make the whipped feta/ricotta In a food processor, blend the feta, ricotta, Greek yoghurt, lemon zest and juice, olive oil, and seasoning. Blend until smooth and creamy.
Step 3
Assemble the dip Spread the whipped feta/ricotta mixture onto a shallow plate or serving dish. Spoon over the roasted tomatoes and garlic. Drape slices of Barbaro mortadella around the edges. Garnish with fresh thyme leaves.
Step 4
Serve & enjoy with crispy ciabatta slices.