Looking for a quick app with lots of flavor? You have come to the right blog! This ricotta dip is light and fresh, so much in fact you may want to just eat it with a spoon!
This recipe is perfect for those end of summer tomatoes! It’s really easy, other than the tomatoes you toss everything into the food processor, send it for a whirl and you are ready to go!
Cucumber Dill Ricotta Cheese Spread
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 12 pieces 1x
- Category: Appetizer
- Method: Easy
Ingredients
Scale
Roasted Tomatoes
- 2 medium to large tomatoes, chopped
- 1 tablespoon olive oil
- salt and pepper to taste
Ricotta Cheese Spread
- 15 oz ricotta cheese
- 1/2 a cucumber – seeds removed and
- 1/2 tablespoon dried dill
- 1 garlic clove
- 1 tablespoon olive oil
- salt and pepper
- 6 slices fresh bread cut in half
Instructions
Preheat oven to 425F
- Line a rimmed baking sheet with aluminum foil. Toss tomatoes with olive oil salt and pepper. Roast in the oven until soft and starting to brown about 10 minutes.
- In a food processor, add the ricotta cheese, cucumber, dill, garlic, olive oil, and a sprinkle of salt and pepper. Pulse and mix until everything is well combined. Taste and adjust salt and pepper to your liking.
- Toast the bread
- Assemble. Spoon the ricotta cheese on the toasted bread and top with tomatoes. Drizzle with a little bit of the tomato juice and sprinkle on a little more dill as a garnish.
- Enjoy immediately!
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