Mozzarella and ricotta cheese blended and topped with a sundried tomato and pesto paste.
480g Mozzarella, drained
125g Ricotta Cheese
20ml Milk
20ml Lemon Juice
100g Sundried Tomatoes, drained
50ml Olive Oil (from the sundried tomatoes)
1 tsp Green Pesto
40ml Olive Oil
Sea Salt and Black Pepper
Fresh Basil Leaves
Tear up the mozzarella and place in a food processor along with the ricotta, milk and lemon juice and process until smooth.
Spoon onto a plate and spread out.
Place the sundried tomato, oil and pesto in the food processor and whizz to create a semi-smooth paste.
Top the mozzarella with the paste, then drizzle over the oil, season with some salt and pepper, add some torn basil leaves and serve alongside breadsticks, pitta bread and crudities.
