Hot Ricotta and Tomato Dip

  • 16 oz. whole milk ricotta
  • 8 oz. whipped cream cheese
  • 1/2 cup grated parmesan
  • 2 cups tomatoes (I used a combo of cherry and early girls from my garden)
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 1 Tbsp. fresh basil
  • 1/2 Tbsp. fresh thyme
  • 1/2 Tbsp. dried parsley
  • 1 tsp Nature’s Seasons
  • 1/4 tsp white sugar
  • black pepper to taste
  • baguettes

Combine ricotta, cream cheese, half the parmesan, Nature’s Seasons, and parsley. Mix until smooth and place in a pie dish. Top with remaining parmesan and bake in a 400 degree oven for 20 minutes. Broil for 2-3 minutes until the top is golden.

Wash and cut cherry tomatoes in half and quarter any bigger tomatoes. Sprinkle with sugar and a touch of salt. Simmer in a pot with olive oil for 5 minutes. Roughly chop garlic and combine with tomatoes. Simmer for another 3-4 minutes.

Let the ricotta pie and tomato mixture cool while you warm up a baguette. Top ricotta pie with tomatoes and garnish with fresh basil and thyme.

Wine Pairing Suggestion

Bread and Butter Pinot Noir

***Serves 2 for dinner and would make a fabulous appetizer for a larger crowd.

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