Whipped Ricotta Garlic Ciabatta

Whipped Ricotta Garlic Ciabatta

I crave this. No seriously, I do. There is something about the crunch of garlicky ciabatta that makes me fall to my knees. Please garlic bread gods, bake me up some more. Add on the creamy and smooth whipped tofu and the sweet, herby flavour of basil tomatoes and, do you hear that? I think that was angels singing from above. Heeeeeeaaaaavenly! It's the perfect easy-to-make appetiser to take to dinner parties, or simply, to devour all by yourself (because you deserve it).

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serves: 4

Ingredients:

Garlic Ciabatta:

• 1 ciabatta loaf, sliced in half lengthwise
• 2 tbsp olive oil
• 1 tbsp vegan feta
• 1 clove garlic, chopped
• 2 tsp chopped basil leaves
• 1 tsp chopped chives

Whipped Tofu Ricotta:

• 375g extra-firm tofu
• 1 clove garlic
• juice of half a lemon
• 1 tbsp tamari
• 1 tbsp cold water
• pinch of pepper

Basil Tomatoes:

• 1/2 tbsp olive oil
• 1 x 250g punnet cherry tomatoes
• 1 tsp chopped basil leaves

Garnish:

• basil leaves
• olive oil

Preparations:

1. Preheat oven to 180°C and line a baking tray.


2. For the garlic ciabatta, mix the olive oil, vegan feta, garlic, basil, chives, salt and pepper in a small bowl. Spread over the ciabatta slices and bake in the oven for 12 to 15 minutes or until golden and crisp.


3. Meanwhile, heat olive oil over medium in a frying pan. Add the tomatoes and cook for 3 to 5 minutes, stirring regularly, or until beginning to blister. Press down on 4 to 5 tomatoes to squish, add the basil and mix. Cook for a further minute and remove from heat.


4. To a food processor add all the ingredients for the whipped tofu ricotta and process until smooth. Add a dash more water if needed.


5. To serve, top the ciabatta with the whipped tofu ricotta, basil tomatoes, a drizzle of olive oil and basil leaves.

Watch the video: https://www.youtube.com/embed/Sf1nc2-uFts

Source URL: https://chloeevegan.com/recipe/whipped-ricotta-garlic-ciabatta/

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