Ricotta dip with crushed tomatoes & bruschetta recipe | Good Food
Brush slices of baguette with garlic then chargrill and pile high with Italian-style cheese dip with vibrant cherry tomatoes
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Ingredients
- 2 x 250g tubs ricotta
- 200g tub light cream cheese
- small bunch mint chopped, plus a few leaves to serve
- small bunch chives snipped
- 450g ripe cherry tomato (we used a mixture of red and yellow)
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- 1 tbsp extra virgin olive oil plus a little extra to drizzle
- 1 French baguette (or gluten-free bread), thinly sliced
- 2 tbsp olive oil
- 2 fat garlic cloves squashed
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