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
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- 1 long french breadstick Perfect French Baguettes
- 50 Grams parmesan
- A few peppercorns
- 100 - 130 Grams roasted red capsicum (from jar or do your own)
- 2 spring onions or shallots, halved
- 40 Grams Capers drained
- 2 Teaspoons sweet paprika
- 1/2 Teaspoon chilli powder
- 1 clove of garlic
- 200 - 230 Grams whole milk ricotta
- 140 Grams cream cheese
- Pinches sea salt
- A drizzle of EVOO plus extra for brushing
- 1 lime, juice
- Additional sliced spring onion/shallot for garnish
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.
Serve with crostini.