Whipped Ricotta Dip with Tomato Sauce and Frizzled Leeks

Whipped Ricotta Dip with Tomato Sauce and Frizzled Leeks

Recipe by Emerald Chan

Ingredients:

1 leek, thinly sliced 

½ cup vegetable oil

2 cups whole milk ricotta

2 tbsp extra-virgin olive oil, plus more for drizzling

½ tsp kosher salt 

1/4 cup Matriark Foods tomato basil sauce 

Freshly cracked black pepper 

Toasted focaccia for serving

Preparation: 

  1. In a medium saucepan, heat vegetable oil over medium-high heat until shimmering. In two batches, carefully drop in the leeks tossing occasionally until golden. Transfer leeks to a paper towel-lined plate, season with salt, and repeat with the second batch. 

  2. In a food processor, place the ricotta and salt, and blitz until smooth. With the motor running drizzle in olive oil and continue to process until the ricotta is light and creamy. 

  3. Transfer to a serving dish and top with a drizzle of olive oil, warmed tomato basil sauce, and a nest of the frizzled leeks. Add black pepper to taste and serve with toasted focaccia.