This ricotta dip with oregano and basil is simple to make and will perfectly accompany your appetizer at the end of summer. It’s also a healthy dip that you can snack with veggies.
As I told you in my last post, I was not so familiar with ricotta and I discovered it little by little while living in the US. It’s quite practical because you can put it in savory as sweet things. So do not hesitate to buy a big pot and make different recipes with it.
In my ricotta cake, ricotta brought a lot of softness to the cake. After making this recipe, I still had enough left to do something else. I really want to pay attention to what I buy and especially to what goes in the trash. You have a compulsive tendency to buy too much food. Time passes and then you have to throw away… We must therefore be careful and reuse the ingredients. I also had cherry tomatoes left and I made a combination by roasting the tomatoes in the oven to decorate the toast.
How to make this recipe?
There’s really nothing simpler! All you need is a bowl, a baking sheet and a spoon. Roast the cherry tomatoes for about 30 minutes in the oven. For the dip, just chop the basil and place all the ingredients in the bowl. Mix and serve on pretty toast.
I hope you like it! don’t forget to follow me on Instagram @tastyandfrenchy.
Ricotta dip with herbs
- 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.