Mediterranean Layer Dip

Mediterranean Layer Dip

A Mediterranean spin on the Tex-Mex favourite, this dip features layers of briny tapenade, spicy arugula pesto, creamy whipped ricotta, juicy bruschetta tomatoes and crispy prosciutto. Served with crostini or sliced baguette, it’s guaranteed to be the hit of any cocktail hour. If you’re bringing this dip to a party, you can make the crispy prosciutto and bruschetta up to 3 hours ahead and do the final assembly right before serving.  Serves 8 to 10


Ingredients:
Tapenade
1 cup (250 mL) black olive tapenade

Whipped Ricotta
2 cups (500 mL) whole-milk ricotta
2 tbsp (30 mL) honey
Salt and freshly ground pepper to taste
1/4 cup (60 mL) extra virgin olive oil

Arugula Pesto
3 cups (750 mL) packed arugula
3 tbsp (45 mL) pine nuts
1/2 cup (125 mL) freshly grated Parmesan
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) finely grated lemon zest
2 cloves garlic, roughly chopped
Salt and freshly ground pepper to taste
1/4 cup (60 mL) extra virgin olive oil

Crispy Prosciutto And Bruschetta
2 oz (55 g) thinly sliced prosciutto
1 cup (250 mL) heirloom cherry tomatoes, quartered
2 tbsp (30 mL) finely chopped red onion
1 clove garlic, grated on rasp
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar
2 tbsp (30 mL) finely chopped basil
Salt and freshly ground pepper to taste

Directions:
For the tapenade, find an 8-inch (20‑cm) round serving dish with sides at least 2 inches (5 cm) high. Drain any excess oil and spread tapenade evenly over bottom. Cover and refrigerate.

For the whipped ricotta, place ricotta, honey, salt and pepper in a food processor. Pulse until combined. With motor running, slowly add olive oil. Run machine until light and fluffy, about 2 minutes. Spread half ricotta mixture evenly over tapenade—an offset spatula is perfect for this task. Cover both dip and remaining ricotta and refrigerate.

For the arugula pesto, place arugula, pine nuts, Parmesan, lemon juice, zest, garlic, salt and pepper in a food processor. Pulse until finely chopped. With motor running, slowly add olive oil. Scrape down bowl and pulse to combine. Spread pesto evenly over first layer of ricotta. Top pesto with remaining layer of ricotta. Cover and refrigerate until ready to serve, up to 1 day.

When ready to serve, preheat oven to 375°F (191°C).

For the crispy prosciutto, place prosciutto in a single layer on a parchment-lined baking sheet. Bake until crispy, 10 to 12 minutes. Remove from oven and cool for 15 minutes. Roughly chop and set aside.

For the bruschetta, combine tomatoes, onion, garlic, olive oil, balsamic, basil, salt and pepper in a small mixing bowl. Stir until combined. Spoon mixture over dip. Top with crispy prosciutto.