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French Ricotta Dip and Roast Peppers Crostini Appetizers
Spring is upon us and I can't wait to burst out the lighter recipes and easy-living, more relaxed way of entertaining and hosting at home!
So we're kicking off one of my favorite seasons, with this delicious, super quick and easy to make French Ricotta Dip and roast peppers crostini appetizer that's perfect to serve for an Oscars viewing party, a spring garden party or Easter brunch!
French Ricotta Dip and Roast Peppers Crostini Appetizers
This French "Ricotta" appetizer is a spin off on the trending whipped Ricotta dip that seems to be taking the food world by storm. But this is a much simpler version since you don't need to bother getting the food processor dirty, and can make this dip in one bowl!
Straight from Wikipedia: Brousse (French appellation from Provençal brousso; Corsican brócciu) is a white and lumpy whey cheese from Provence, Corsica and north-western Italy. It is mostly made of whey from cow, sheep or goat milk.
I paired my "Ricotta" or Brousse cheese dip with sweet, roasted peppers and some French farmhouse bread, which I cut into 1cm thick crostini or tartines as they call it in France.
These crostini or tartines are great to use up stale bread, so it's also a really budget-friendly appetizer and you can keep the toasts in an air-tight container until ready to use them!
Even though this appetizer recipe comes together in a flash, it's nice to know that the cheese dip itself can also be made a few days ahead and kept in the fridge covered with plastic wrap or in a sealed container. Then simply garnish it with the toppings of your choice just before serving alongside the toasts and sweet roasted peppers and let your guests have fun making their own crostini. YUM!
French Ricotta Dip and Roast Peppers Crostini Appetizers
Yield: 4-6
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
French Ricotta Dip and Roast Peppers Crostini Appetizers - quick and easy to make, light, delicious tartine recipe for spring or summer entertaining!
Ingredients
French Ricotta Dip
- 400g Ricotta or Brousse cheese
- juice and zest of half a lemon
- 1 tbsp. dried herbs of choice (I use a mixture of chives, onions and parsley)
- 1 tbsp. dried oregano
- 1 tsp. garlic salt
- 1 tbsp. extra virgin olive oil
- 2 tbsp. honey
- salt and pepper to taste
Roasted Red Peppers
- 5-6 peppers de-seeded and cut in half
- 2 tbsp. olive oil
- 1 tbsp. minced garlic and parsley ( I use frozen)
- 1 tsp. dried Herbs de Provence or oregano
- salt and pepper to taste
Instructions
Roast Peppers
- Pre-heat the oven to 180 degrees Celsius.
- Add peppers to a roasting tray and top with the remaining ingredients.
- Rub the ingredients onto the pepper and roast for about 20-25 minutes until soft and lightly brown. Let it cool covered with a tea towel.
French Ricotta Dip
- Add the French Brousse or Ricotta cheese to a bowl and mash with a fork.
- Add the lemon, half the zest, dried herbs, garlic salt, oregano, salt and pepper to taste and mix until combined.
- Garnish with olive oil, more oregano, the remaining lemon zest and honey just before serving. TIP: Heat the honey in the microwave for 10 seconds to make it more pourable.
Hope you like the ideas and feel inspired to have a go! If you do, tag me on social media @BirdsParty so I can see and share your creativity! 😍
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