BOATING FOOD…ALMOST
Crostini with Pepper Cheese
With summer virtually here, the boating season has truly begun, and never one for chips and bought dip, here is something easily prepared in advance. It is a terrific Christmas dip or spread as well, and certainly rates high on the easy meter. I can see myself lounging on the front of the boat as it skims crystal clear water effortlessly, waving wildly at the kids to pass me a crostini…before they’re all gone. Hmmnn some things are better eaten at home, but this one is for our boat buddies everywhere, just in case you ever get a day out, without the hungry mob!
Pepper Cheese with Crostini
NEED:
50g Parmesan
A few pepper corns
100-130g roasted red capsicum (from jar or do your own)
2 spring onions/shallots halved
40g drained capers
2tsp sweet paprika
½ tsp chilli powder
1 clove garlic
200-230g whole milk ricotta
140g cream cheese
Pinch sea salt
A drizzle of EVOO plus extra for brushing
Juice 1 lime
Additional sliced spring onion/shallot for garnish
DO:
Pre heat oven to fan forced 200-220ºC. Line a large tray with baking paper.
Slice breadstick in 2cm thick rounds, brush with EVOO generously and bake for 8-12 minutes until golden around the edges. Set aside.
Place Parmesan and peppercorns into Thermomix bowl and mill for 10 seconds on speed 9. Set aside.
Add capsicum, spring onions/shallots, capers, paprika, chilli powder and garlic and blend together for 10 seconds on speed 6.
Add cheeses, salt and a little EVOO and blend a further 10 seconds on speed 6.
Decant into serving dish, drizzle with additional EVOO, lime juice and garnish with sliced spring onions/shallots before serving with crostini.
