We were expecting our friends, and it was necessary to make a light and healthy table. Thought I’ve created a very good heart friendly menu.
Appetizers: an eggplant-tahini dip and spread; roasted tomatoes-and-peppers relish, spread, and topping; Italian herb sun-dried tomatoes and cured olives; homemade ricotta dip and spread; radish and cucumber slices; lettuce leaf; pita bread, lavash and crackers.
Main dish: pork tenderloin with two marinades – on the grill; fried in olive oil vegetables with chickpeas on a bed of arugula – a salad and a side dish in one.
Dessert: berries and fruits.
Today I’m starting to share my recipes from the menu with an excellent homemade ricotta dip or spread. Pita bread with this spread is very tasty, but such a flavorful and piquant ricotta is even more delicious with vegetables or as a base for sun-dried tomatoes topping. A very attractive pale green ricotta dip or spread looks very fresh, tastes great and feels healthy!
Ricotta Dip and Spread
- 1 cup homemade ricotta (or store bought)
- 1 clove garlic
- 2 tbsp chopped parsley
- Black pepper
- ½ – 1 tbsp extra virgin olive oil
- ½ – 1 tbsp lemon juice
- Pinch of cayenne pepper
Blend all the ingredients in a food processor or blender until creamy.
Taste, if necessary, adjust the salt, lemon juice, parsley and garlic.
Serve with vegetables, crackers, toast, bagels, chips or any flat bread.
The spread could be prepared in advance (a day before serving).
Cook with pleasure!