Ricotta & Fig Crostini and Morocccan Sweet Potato Dip

Crostini with Baked Ricotta &Figs

featuring QoN Dukkah & Caramelised Balsamic

 

Baked ricotta

• 1 x 250 g tub ricotta
• 1 tbsp grated Parmesan cheese
• 1 egg beaten
• Pinch of favourite YIAH specialty salt

Method

1. Combine all ingredients together and bake in moderate oven for 15 minutes. Take care not to overcook!

Other ingredients

• Figs
• Favourite YIAH Olive Oil drizzled on baguette slices then toasted
• YIAH Queen of the Nile Dukkah
• YIAH Caramelised Balsamic (or honey caramelised)

To serve, spread baguette with some baked ricotta, a sprinkle of YIAH Queen of the Nile Dukkah, a slice of fig and a drizzle of YIAH caramelised balsamic.

Moroccan style sweet potato dip

• 1 large orange sweet potato baked
• 1 tbsp YIAH Casablanca Dip mix

Simply mix together and let develop for 15-20 mins.