Dip with cheese, ricotta, roasted lemons and olive oil
Source: https://amusebouche-bg.com
What is your first association when you hear the words roasted lemon? It sounds strange, but this dip with cheese, ricotta and oven-roasted lemons gives a different meaning to the word appetizer.
It takes little time to prepare, looks impressive and is very tasty.
Ingredients:
- 300 g cheese;
- 250 g ricotta;
- 1 ½ tsp Worcestershire sauce;
- 1 bunch of mint;
- 2–3 tbsp honey;
- 50–80 ml Ariston classic olive oil.
Roasted lemons:
- 1 lemon;
- 1 tbsp Ariston classic olive oil.
Toasted slices:
- 5–6 slices of bread;
- Ariston classic olive oil.
For garnish:
- sesame;
- honey;
- roasted lemon slices;
- Ariston chili olive oil.
Directions:
1. Roasted lemons:
Cut the lemons into rounds about 0.5 cm thick and arrange them in a suitable baking dish. Drizzle them with olive oil and put them in an oven preheated to 200°C. Bake for about 10–15 minutes, until the lemons begin to caramelize at the edges.
Take them out of the oven and set aside.
2. Toasted slices:
Arrange the slices of bread in a suitable baking dish and brush them with olive oil. Bake for 8–10 minutes in the preheated oven.
Take out the toasted bread and set aside.
3. Cheese dip:
Put all the ingredients for the dip in the chopper of the food processor. Set aside two or three slices of the roasted lemon for garnish, and add the rest to the other ingredients in the chopper. Blend everything until a fine paste is obtained.
4. Garnish and serve:
Transfer the dip to a suitable plate or bowl and garnish with the remaining lemon slices. Sprinkle with toasted sesame, honey and chili olive oil to taste. Serve with the toasted slices.