Recipe: Hot Ricotta and Tomato Dip

 

Here’s an opportunity to not only make a wonderful dish, this Hot Ricotta and Tomato Dip, but also support a local blogger. Maruka, who maintains With a Glass of Wine, has mastered the art of developing simple recipes that are fun to cook, and, of course, pair well with wine. 

 

If you love local tomatoes like I do and are always on the prowl for unique recipes to incorporate them into, then this one is for you. It’s best as an appetizer but I’d consider adding some pasta to make it an entrée. Either way, just know it will be a hit with the masses, as my guests from the other night polished off the entire dish in 20 minutes. 

 

I made a few subtle changes to the recipe below, like using Cherokee Purple tomatoes (because that’s what I had on hand) instead of cherry and pita chips instead of a sliced baguette. Also, my pie dish was being occupied at the time, so I used a small casserole dish. 

 

I love how she combined the ricotta and cream cheese, as the latter provided a smoothness to the dish. Ricotta, as much as I love it, can be a touch grainy. The fresh herbs are delightful, and we all know that the vibrant flavor of a local tomato is about as good as it gets. 

 

I hope you enjoy cooking and eating this dish as much as I did. 

 

Hot Ricotta and Tomato Dip Recipe

 

Ingredients


16 ounces whole milk ricotta
8 ounces whipped cream cheese
1/2 cup grated Parmesan
2 cups tomatoes (I used a combo of cherry and early girls from my garden)
1/3 cup olive oil
2 cloves garlic
1 tablespoon fresh basil
1/2 tablespoon fresh thyme
1/2 tablespoon dried parsley
1 teaspoon Nature’s Seasons
1/4 teaspoon white sugar
black pepper to taste
baguettes

 

Directions

  1. Combine ricotta, cream cheese, half the Parmesan, Nature’s Seasons, and parsley. Mix until smooth and place in a pie dish. Top with remaining Parmesan and bake in a 400-degree oven for 20 minutes. Broil for 2-3 minutes until the top is golden.
  2. Wash and cut cherry tomatoes in half and quarter any bigger tomatoes. Sprinkle with sugar and a touch of salt. Simmer in a pot with olive oil for 5 minutes. Roughly chop garlic and combine with tomatoes. Simmer for another 3-4 minutes.
  3. Let the ricotta pie and tomato mixture cool while you warm up a baguette. Top ricotta pie with tomatoes and garnish with fresh basil and thyme.
  4. Wine pairing suggestion: Bread and Butter Pinot Noir

 

*Serves two for dinner and would make a fabulous appetizer for a larger crowd.

 

READ MORE: Roasted Portobello Taco Recipe