Rigotta Dip with Confit Tomato and Garlic

Ingredients

1 Jar Rigotta

500ml Extra Virgin Olive Oil

Fresh Basil - reserve a few leaves for garnish

300g Plum Cherry Tomatoes (vines removed and washed)

1 head of Garlic Cloves (Root and skin removed)

1 Lemon

Salt and Pepper

Crosta and Mollica Oregano Crostini Bites

Any other crudites of your choice!

Method

Preheat your oven to 90°C

In a small casserole dish, lay the basil down then on top place your tomatoes and garlic cloves. You want the tomatoes and garlic to be one flat layer, fairly tightly packed.

Season with Salt and Pepper.

Pour over all the olive oil to cover at least ⅔ of the tomatoes.

Place in your preheated oven for 90 - 120mins.

After one hour, gently flip the garlic and tomatoes with a fork.

Once the tomatoes look cooked and slightly losing their shape, remove from the oven and leave to cool slightly.

Using an immersion or high speed blender, blend your Rigotta, 3 tbsp of water and 50ml of the confit oil.

Once smooth, remove the mixture from your blender and spread into a shallow bowl or rimmed plate, leaving a well in the middle.

Spoon your tomato and garlic pieces and some of the infused oil.

Season with salt and pepper, a little zest and juice of lemon.

Thinly slice the remaining basil leaves and sprinkle on top.

Serve your dip with the crostini and any other crudites of your choice.

Buon Appetito!