Mushroom, ricotta & thyme dip served with parmesan crisps

Great for welcoming guests with at dinner parties

Medium block of parmesan cheese
1 tbsp olive oil, plus extra
Half a clove of garlic, crushed
50g chanterelle mushrooms, chopped
50g chestnut mushrooms, chopped
5 sprigs of fresh thyme, leaves picked
Sea salt and ground pink peppercorns to season
200g ricotta at room temperature
A black truffle

1. For the crisps, preheat the oven to gas mark 3/170ºC/325ºF. Using a biscuit cutter as a template, grate cheese onto a large baking tray lined with baking paper. Bake in the oven for 10 minutes until bubbling. Leave to cool.
2. Meanwhile, heat the olive oil with the garlic in a pan. Add the mushrooms and sauté until soft. Season with the fresh thyme, salt and freshly ground pepper.
3. Next, pop the ricotta into a separate bowl and break it up. Add an extra dash of olive oil to loosen, if needed.
4. Finally, whizz the mushroom mixture in a blender, add the ricotta and season to taste. Transfer to a bowl, shave black truffle over the top and serve with the parmesan crisps.

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