Recipes Developed by Paula Bowman
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish Winter 2005
Chef’s Tip: Don’t limit yourself to plain focaccia. Grocery stores offer a variety of flavours.
food
Lemon-Spiked Arugula & Ricotta Dip
Great with Focaccia Crostini, but if you're short on time just serve with your favourite crackers.
Ingredients (Makes 1 cup)
| 1 | bunch arugula, washed |
| 1/4 | cup fresh Italian parsley leaves |
| 1/4 | cup olive oil |
| 1 | tablespoon grated lemon zest (about 1 lemon) |
| 1 | garlic clove |
| 1 | teaspoon kosher salt |
| 1 | teaspoon fresh lemon juice |
| 1/2 | cup grated Parmesan cheese |
| 1/2 | cup ricotta cheese |
| 24 | Focaccia Crostinis |
Instructions
- Place first seven ingredients in a food processor and pulse until finely chopped.
- Add cheeses and process until well blended.
- Serve in a bowl with crostini on the side or place 1 tablespoon on each crostini and arrange on a serving tray or platter.
Nutritional information
Nutrients per crostini (with 2 teaspoons dip): 91 calories, 5 g fat, 3 g protein, 9 g carbohydrates, 1 g fibre, 259 mg sodium.
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