PITA BREAD WITH COSÍ COM’É SEMI & ANCHOVY WHIPPED RICOTTA

Ingredients

• 150 g pita bread

• 1 tbsp Deltino Anchovy Essence

• A pinch salt

• 1 Tbsp sumac

• 375 ml milk

• 300 g cream cheese

• 2 tbsp ricotta

• 70 g Cosí Com’é semi dried datterini tomatoes

Cooking Instructions

1. Begin by beating the cream cheese in a bowl using a hand whisk, until smooth.

2. Add the ricotta and milk to the cream cheese and beat vigorously for 2-3 minutes or until the mixture is smooth and fluffy.

3. Stir in the Deltino Anchovy Essence, a sprinkle of sumac, a pinch of salt and drizzle with extra virgin olive oil.

4. Toast the pita bread, and once ready, apply a generous spoonful of the whipped ricotta onto the pita bread and finish with semi dried tomatoes and fresh oregano leaves on top.

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