Can I make the ricotta dip and the sticks in advance?

Yes, you can make the ricotta dip in advance and store it in the refrigerator. Keep the sticks in an airtight container at room temperature. Only add the berries and olives to the dip and serve the sticks just before serving.

Can I adjust the ricotta dip and the sticks to my dietary preferences?

Yes, you can adjust the ricotta dip and the sticks to your dietary preferences. For example, use a plant-based ricotta for a vegan version.

Ricotta dip with berries and olives, sage-rosemary sticks

Name: Ricotta dip with berries and olives, sage-rosemary sticks
Cook time: 2 min
Total time: 2 min
Yield: 4P
Ingredients: Ricotta dip:; 1 jar of ricotta; 1 small red onion; 2 tbsp blueberries; 2 tbsp blackberries; 2 tbsp black olives; 4 tbsp olive oil; 1 tbsp fresh thyme sprigs; Pepper and salt; Sage rosemary sticks:; 1 sheet of puff pastry; 1 sprig of rosemary; 10 sage leaves; 1 egg yolk with a splash of water (for egg wash)

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Want to try making ricotta dip with berries and olives, sage-rosemary sticks yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

Ricotta dip:
1 jar of ricotta
1 small red onion
2 tbsp blueberries
2 tbsp blackberries
2 tbsp black olives
4 tbsp olive oil
1 tbsp fresh thyme sprigs
Pepper and salt

Sage rosemary sticks:
1 sheet of puff pastry
1 sprig of rosemary
10 sage leaves

1 egg yolk with a splash of water (for egg wash)

Ricotta dip:
1 jar of ricotta
1 small red onion
2 tbsp blueberries
2 tbsp blackberries
2 tbsp black olives
4 tbsp olive oil
1 tbsp fresh thyme sprigs
Pepper and salt

Sage rosemary sticks:
1 sheet of puff pastry
1 sprig of rosemary
10 sage leaves

1 egg yolk with a splash of water (for egg wash)

Preparation method

How do you make this?

Roll the puff pastry open, brush with a brush the beaten yolk on it, this Dorure serves as glue. Place the sage and rosemary leaves nicely on it. Cut the circle into strips with a sharp knife, the leaves must be nicely cut. Place a sheet of baking paper and turn around. Let it set again in a fridge (1 to 2 hours) and carefully pull the baking paper off. Bake, with herbs down, finish for 20 minutes in preheated oven at 180 °. Allow to cool and turn around.

Cut the berries, blackberries and olives in 2. Finely chop the onion. Mix under the ricotta, season with salt and pepper.