Whipped Ricotta Dip Platter
Informations supplémentaires
35 min.
|
714 kcal
|
easy
|
|
Printable version
1. Roast the red pepper
Put the oven on BROIL. Place the pepper on a baking sheet. Place the baking sheet in the oven on the top rack. Roast the pepper until the skin is burnt, turning them a few times for even cooking. About 10 minutes. Once well roasted, place them on a plate and cover with aluminum foil. Leave to stand for 5-10 minutes, then remove the skin from the pepper and keep only the flesh of roasted peppers.
2. Setup
Chop the garlic and the parsley. Cut the radishes into quarters. Cut the cucumbers into sticks. Cut the pita bread into pieces.
3. Make the whipped ricotta
In a mixer or using an arm blender, whip half of the ricotta with 1 2P | 2 3P tbsp of olive oil and season with salt and pepper. Set aside.
4. Make the red pepper dip
In a mixer or using an arm blender, whip the rest of the ricotta with the roasted pepper, the smoked paprika, the garlic, the parsley and 1 2P | 2 3P tbsp of olive oil. Season with salt and pepper.
5. Grill the pita bread
In a pan over medium-high heat, add a drizzle of olive oil. Grill the pitas for 1-2 minutes on each side.
6. Plate your dish
Serve the two whipped ricotta dips with the hummus, the crumbled feta, the pitas, the olives, the cucumbers and the radishes. Bon appétit!
250mlRicotta Cheese
2unitGreek Pita Bread
1unitPepper(s)
1unitHummus
4unitRadishes
3unitLebanese Cucumber(s)
7gSmoked Paprika
1unitGarlic Clove(s)
1unitFresh Italian Parsley
30mlGreen Olives
30gFeta Cheese
What you need
Bowls, immersion blender, aluminium foil, baking sheet, pan.
714 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
38g
58%
cholesterol
80mg
27%
fiber
5g
20%
protein
28g
saturated
16g
80%
sodium
942mg
39%
sugar
7g
trans
0g