Whipped ricotta garlic ciabatta - RECIPE IN DESCRIPTION

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Whipped ricotta garlic ciabatta by @chloeevegan

recipe:
garlic ciabatta:
- 1 ciabatta loaf, sliced in half lengthwise
- 2 tbsp olive oil
- 1 tbsp vegan feta
- 1 clove garlic, chopped
- 2 tsp chopped basil leaves
- 1 tsp chopped chives

whipped tofu ricotta:
- 375g extra-firm tofu
- 1 clove garlic
- juice of half a lemon
- 1 tbsp tamari
- 1 tbsp cold water
- pinch of pepper

basil tomatoes:
- 1/2 tbsp olive oil
- 1 x 250g punnet cherry tomatoes
- 1 tsp chopped basil leaves

garnish:
- basil leaves
- olive oil

1. Preheat oven to 180°C and line a baking tray.
2. For the garlic ciabatta, mix the olive oil, vegan feta, garlic, basil, chives, salt and pepper in a small bowl. Spread over the ciabatta slices and bake in the oven for 12 to 15 minutes or until golden and crisp.
3. Meanwhile, heat olive oil over medium in a frying pan. Add the tomatoes and cook for 3 to 5 minutes, stirring regularly, or until beginning to blister. Press down on 4 to 5 tomatoes to squish, add the basil and mix. Cook for a further minute and remove from heat.
4. To a food processor add all the ingredients for the whipped tofu ricotta and process until smooth. Add a dash more water if needed.
5. To serve, top the ciabatta with the whipped tofu ricotta, basil tomatoes, a drizzle of olive oil and basil leaves. Enjoy!