Ingredients

1 ½ cups ricotta cheese
250g goat or soft feta cheese
250g ripe tomatoes
1 shallot
2 cloves garlic
½ cup sun-dried tomatoes
½ cup basil leaves
2 tablespoons RED CAYENNE CHILLI SAUCE
2 tablespoons olive oil
½ teaspoon salt
pepper
small basil leaves (garnish)
baguette or crackers

Cooking Instructions

In a mixer or processor, blend cheeses until smooth. Line a small deep bowl with plastic wrap. Spoon in cheese, pressing firmly. Smooth the top and cover with plastic. Refrigerate until firm, about 1 hour. Place the tomatoes in a deep bowl and cover with boiling water for 3-5 minutes. Drain. Remove peel, seeds and juice from tomatoes and chop. In a processor, finely chop shallot and garlic. Add sun-dried tomatoes, chopped fresh tomatoes and basil and pulse until finely chopped. Add chilli sauce, olive oil, salt and pepper and process just to combine. Remove plastic from top of cheese and unmould onto a small platter with a raised edge or into a shallow bowl. Spoon salsa around the edge of the cheese. Garnish with basil leaves. Serve with slices of plain or toasted baguette or crackers.
 
MAKES
for 6 persons
 
ADVANCE PREPARATION
The moulded cheese will keep in the refrigerator for several days. The salsa will keep refrigerated for 2 days in a separate covered container.
 
SERVING IDEA
Any leftover salsa and cheese spread makes a wonderful filling for an omelette. For a quick lunch, slice a baguette in half lengthwise, spread cheese and salsa on bread and drizzle with olive oil.