Summer deli platter

Good Food team4Source

Ingredients

250g tub ricotta

handful chives

4 sundried tomatoes

selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts olives and balsamic red onions

toasted pitta bread or breadsticks, to serve

Method

Tip the ricotta into a bowl and stir to soften it. Snip in the chives.

Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.