Ingredients

• 80 g sundried tomatoes in oil
• 2 spring onions
• 1 tomato (approx. 100 g)
• 2 tbsp finely chopped basil leaves
• 4 tbsp Züger organic ricotta (125 g)
• 2 tbsp balsamic vinegar
• 2 tbsp freshly squeezed lemon juice, 2 tbsp freshly squeezed orange juice
• Salt, chilli flakes

How it’s done

Dry the sundried tomatoes with kitchen paper. Top and tail the spring onions, wash and roughly chop. Wash the tomatoes, cut into quarters and remove the base of the stem and seeds.  Purée the sundried tomatoes, spring onions, basil, tomato, ricotta, balsamic vinegar, lemon juice and orange juice until smooth. Season generously with salt and chilli flakes.

Züger tip: Goes well with pizza bread, baguette, breadsticks, Tramezzini sandwich bread or rye bread. Garnish with basil leaves or spring onion. Good to know:The spread will keep for up to 4-5 days in a screw-top jar in the fridge.