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Bruschetta RITZ with Lemon Ricotta Dip
2020-06-19
https://www.metro.ca/userfiles/image/recipes/bruschetta_ritz_lemon_ricotta_dip_11290.JPG
PT15M
PT45M
PT1H00M
Preheat oven to 200°F.Purée crushed tomatoes, pesto, vinegar and garlic powder and salt with an immersion hand blender or blender.Scrape mix into a large bowl; add the whole box of Ritz crackers and toss to coat thoroughly.Arrange crackers on 2 large parchment lined baking sheets.Sprinkle each cracker with basil leaves, parmesan, and pepper to taste.Bake for 40-45 min until crisp. Let cool completely.To make Lemon Ricotta Dip;Blend together ricotta, lemon juice and zest, basil leaves and salt using an immersion hand blender until basil is finely chopped and ricotta is smooth.Serve as is after baking or enjoy dipped into the ricotta dip.Source: Mondelez
10-12
Mondelez International
0
0
0
0
3/4 cup (175 ml) canned Selection crushed tomatoes
1/4 cup (60 ml) Irresistibles sun-dried tomato pesto
1 tablespoon (15 ml) Irresistibles balsamic vinegar of Modena
1 teaspoon (5 ml) Selection garlic powder
1/2 teaspoon (2,5 ml) kosher salt
1 pkg (200 g) RITZ crackers
1 teaspoon (5 ml) Selection dried basil leaves
1 tablespoon (15 ml) Irresistibles grated Parmesan cheese
To taste black pepper
lemon ricotta dip
1 pkg (400 g) Irresistibles Traditional Ricotta cheese
jus and zest of one lemon
1/4 cup (60 ml) packed fresh basil leaves
1/4 teaspoon (1,25 ml) salt
Bruschetta RITZ with Lemon Ricotta Dip
10-12
Appetizers
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
3/4 cup
(175 ml)canned Selection crushed tomatoes
-
1/4 cup
(60 ml)Irresistibles sun-dried tomato pesto
-
1 tablespoon
(15 ml)Irresistibles balsamic vinegar of Modena
-
1 teaspoon
(5 ml)Selection garlic powder
-
1/2 teaspoon
(2,5 ml)kosher salt
-
1 pkg
(200 g)RITZ crackers
-
1 teaspoon
(5 ml)Selection dried basil leaves
-
1 tablespoon
(15 ml)Irresistibles grated Parmesan cheese
-
To taste
black pepper
-
lemon ricotta dip
-
1 pkg
(400 g)Irresistibles Traditional Ricotta cheese
-
jus and zest of one lemon
-
1/4 cup
(60 ml)packed fresh basil leaves
-
1/4 teaspoon
(1,25 ml)salt
Preparation
Preheat oven to 200°F.
Purée crushed tomatoes, pesto, vinegar and garlic powder and salt with an immersion hand blender or blender.
Scrape mix into a large bowl; add the whole box of Ritz crackers and toss to coat thoroughly.
Arrange crackers on 2 large parchment lined baking sheets.
Sprinkle each cracker with basil leaves, parmesan, and pepper to taste.
Bake for 40-45 min until crisp. Let cool completely.
To make Lemon Ricotta Dip;
Blend together ricotta, lemon juice and zest, basil leaves and salt using an immersion hand blender until basil is finely chopped and ricotta is smooth.
Serve as is after baking or enjoy dipped into the ricotta dip.
Source: Mondelez
Source :
Mondelez International
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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