PREP: 10 MINS
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
- 250g tub ricotta
- handful chives
- 4 sundried tomatoes
- selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts, olives and balsamic red onions
- toasted pitta bread or breadsticks, to serve
- Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
- Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.
Recipe from Good Food magazine, August 2007
By Good Food