Feta and Green Olive Dip with Chargrilled Bread



  • 500g fresh ricotta cheese
  • 450g green olives, pitted
  • 1 x 250g pkt feta, crumbled
  • 2 garlic cloves, crushed
  • 1 long baguette (French stick), thinly sliced diagonally
  • 2 tablespoons olive oil
  • Bought semi or sun-dried tomatoes, halved, to serve
  • Bought chargrilled red capsicum, drained, chopped, to serve


  1. Place the ricotta, olives, feta and garlic in the bowl of a food processor and process until smooth.
  2. Preheat a barbecue grill or chargrill on high. Brush baguette slices with oil. Cook half the baguette slices on preheated grill for 1 minute each side or until toasted. Transfer to a large serving platter. Repeat with remaining baguette slices.
  3. Serve dip with tomatoes, capsicum and chargrilled bread.