Ricotta dip with herbs
Nice and easy dip with ricotta, basil and oregano.
Servings 4 serves
- 1 1/2 cup Ricotta
- 1 tbsp olive oil
- 1/2 tbsp dry or fresh oregano
- 1 tbsp fresh basil
- Salt and pepper
- Raosted tomatoes
Roast the cherry tomatoes in the oven for about half an hour.
Chop the basil. Place the ricotta, the two herbs and the olive oil in a medium bowl. Season with salt and pepper. Mix.
Serve on toast with the roasted tomatoes.