Ricotta Dip with Roasted Tomatoes & Garlic Oil Crostini
30 min
Veggie
100616
For 2 Portions
300 g
cherry tomato
250 g
ricotta
80 g
cream cheese
10 g
parsley, fresh
10 g
mint, fresh
1/2
baguette
6 tbsp
olive oil
2 tsp
white wine vinegar
1 clove(s)
garlic
1/2 tsp
sugar
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Add washed tomatoes, sugar, vinegar, some olive oil, salt, and pepper to a casserole dish and mix. Bake until soft. About 15 min