Carlos, owner of Christchurch restaurant Xolo, brings the taste of Mexico’s streets to life with this bold, street nacho in a bag recipe.
Prep Time: 10 mins
|Cook Time: —
Entertaining
Loaded Street Nachos in a Bag
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Extra Olive Oil and Ricotta Dip
Prep Time: 5 mins
|
Cook Time: 15 mins
|
Serves: Serves Many
Enjoy the rich, creamy flavors of our Extra Olive Oil and Ricotta Dip. This delightful blend of ricotta cheese and extra virgin olive oil makes the perfect companion for fresh veggies, crusty bread, or your favorite crackers. Simple yet sophisticated, this dip is sure to elevate any appetizer spread.
Ingredients
500g Ricotta
3/4 cup Parmesan cheese
1/4 cup or a little more of good extra virgin olive oil
Tomatoes on the vine baked
Preparation
Bake the vine tomatoes with salt and pepper, springs of thyme with garlic and olive oil. Cook until they start to blister.
Set aside to cool.
Blend ricotta, Parmesan and oil (make sure it’s a good olive oil) until it has a smooth consistency. Add salt.
Transfer to serving bowl and top with tomato’s and juices from cooking. Sprinkle with fresh Thyme.
Eat with Proper Crisps Purple Gold Cracked Pepper Sea Salt
Thanks @annasimoneats for this delicious recipe!
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