Whipped 4 Cheese Sourdough with Blood Oranges and Tomato Salad

3 servings

Ingredients

• 140g of ricotta cheese
• 140g of cheddar
• 140g of mascarpone cheese
• 60g of Newman’s Own Blue Cheese dressing
• Slices of sourdough, toasted
• 85ml of honey
• 4tbsp of fresh thyme
• 1tbsp of lemon juice
• 480g of marmande tomatoes
• 1 blood orange
• 3tbsp of olive oil
• Handful of fresh basil
• Salt and pepper as taste

Preparation

1. To make the tomatoes and blood orange salad. Peel the skin off the blood orange and slice it, then thinly cut the marmande tomatoes. Arrange the tomatoes and blood orange as you prefer in a serving plate. Season with salt and pepper, add freshly chopped basil along with 2tbsp of fresh thyme, and finish by drizzling with olive oil
2. To make the hone. Combine honey, 2tbsp of fresh thyme and fresh lemon juice in a bowl
3. Whip the ricotta cheese, fresh grated cheddar, mascarpone cheese and Newman’s Own Blue Cheese dressing in a food processor until smooth and creamy. The whipped 4 cheeses can be kept in the fridge for up to 2 days
4. When ready to serve, preheat your grill, place the bread on it, drizzle each slice with olive oil and grill both for about 2-3 minutes per side or until lightly toasted
5. Spread the whipped 4 cheeses over the bread. Top with tomatoes and blood oranges salad, and honey