Baked Ricotta and Pepper Dip

The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet and pickled flavours that complement this creamy, warm ricotta dip.

1 large egg
2 cups ricotta cheese
1½ cups mozzarella cheese, freshly grated
¼ cup Parmesan cheese, freshly grated
2 tsp. brine, from pepperoncini peppers
¼ cup pepperoncini, thinly sliced
crushed red pepper flakes
1 small clove garlic
sea salt
black pepper, freshly ground
¾ cup FarmToFork Spicy Marinara Sauce, (from one 23.5 oz jar)
2 medium roasted red bell peppers, diced (¾ cup)
extra-virgin olive oil, for brushing
crostini, for dipping

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a medium bowl, beat the egg. Add the ricotta, mozzarella, Parmesan, thyme, the pepperoncini brine and a large pinch of red pepper flakes. Using a micro plane, grate the garlic into the bowl with the cheese, stir to combine. Season with salt and pepper.

Brush an 8” skillet or small baking dish with oil. Dollop spoonfuls of the ricotta mixture into the prepared skillet. Bake until golden and puffed, about 30 minutes.

In a small bowl, combine the tomato sauce with the roasted pepper.

Remove skillet from oven and spoon remaining tomato sauce mixture over top. Return to oven to heat sauce, about 5 minutes more.

Let cool slightly, then top with sliced pepperoncini, sprinkle with more red pepper flakes and serve warm with crostini for dipping.

Makes 8 servings.