RECIPE

Whipped Ricotta and Cream Cheese with Grilled Tomatoes and Kalamata Olives

Celebrating The Holiday Season With Chef Lorna Maseko

Servings: 6-8 Servings

Author: Chef Lorna Maseko

 

Ingredients:

• 1 cup ricotta 
• ¼ cup cream cheese 
• 2 tbsp plain yogurt 
• handful fresh dill 
• juice of 1 lemon 
• 1 tbsp olive oil 
• ¾ cup cherry tomatoes
• ½ cup Kalamata olives
• sprig of rosemary 
• 2 packets salted crackers 
• Salt to taste 

 

Instructions:

1. In a mixing bowl, add the ricotta, cream cheese, plain yogurt, whisk together until smooth. Then add chopped dill, lemon juice and season to your liking, then set aside.

2. In a pan at medium heat, add olive oil, then cherry tomatoes till lightly charred, then add olives and rosemary for a few minutes until fragrant. Remove from heat and set aside.

3. To plate, smear cheesy mixture into a bowl then top up with cherry tomatoes and olives. Drizzle the remaining fragrant olive oil from the tomatoes and olives into the bowl, then place crackers around the bowl on a board or plate. Serve and enjoy!