Mediterranean Ricotta Log

This recipe has been a recent hit in our workshops thanks to one of our neighbours, Robyn who bought down this delicious dish one Sunday afternoon for happy hour (which is a tradition around our neighbourhood). Robyn brought this down to enjoy and we’ve put our own twist on it, using homemade whipped ricotta instead of cream cheese and a slight change in dressing to a caramelised balsamic. 

Not only is this a great way to showcase your homemade ricotta, it’s almost guaranteed to be one of the first empty plates after you’ve served it to your guests. 

Ingredients

  • 250g ricotta ( when making ricotta for this recipe I add the addition of 100 mils of cream to 1 litre of milk, to make a nice creamy ricotta )
  • 100g finely diced red capsicum
  • 100g finely diced red onion
  • 100g finely diced fresh tomato
  • 75g finely diced kalamata olives
  • 75g finely diced semi dried tomato
  • 50ml caramelised balsamic
  • 1 sprig of fresh thyme to garnish

Method

Place ricotta into a food processor and blitz until smooth and creamy, spoon onto a serving plate in the shape of a log.

Toss the diced capsicum, onion, tomato, olives and semi dried tomato together. Spoon the mixture over the top of the wiped ricotta.

Drizzle with the caramelised balsamic and sprinkle with fresh thyme.

Serve with crusty bread, a glass of wine and good company.

Mediterranean Ricotta Log

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