Boating Food...Almost


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.

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