The laziest impressive thing you will ever put on a table. Ricotta whipped with parmesan and good olive oil until it turns to cloud, spread thick on a plate, then Italian Chilli Crunch spooned over so the Calabrian chilli and capers bleed into it. Charred bread. Ten minutes of work and everyone thinks you tried.
15 mins. Serves 6.
Ingredients
- 500g fresh firm ricotta
- 2 dessertspoons Plateit Italian Chilli Crunch
- 30g parmesan, finely grated
- 3 tbsp olive oil
- Salt, a good pinch
- 1 loaf sourdough or ciabatta
- 1 garlic clove
Method
- Blitz the ricotta, parmesan, 2 tbsp of the oil and the salt until completely smooth. A minute longer than feels necessary.
- Slice the bread thick. Char it hard on a grill pan, both sides.
- Rub each hot slice once with the raw garlic clove. Drizzle with the last of the oil.
- Swoosh the ricotta across a plate. Spoon 2 dessertspoons of Plateit Italian Chilli Crunch over the top and let the oil run.
- Bread on the side. It will be gone before the mains.
Swap it: Spread the same whip under roast pumpkin or grilled zucchini and call it a side. Nobody will argue.
