Summer deli platter

Ingredients

• 250 g ricotta 
• 1 handful chives 
• 4  sundried tomatoes 
• 4 servings selection of vegetables from the deli counter red such as roasted aubergines and peppers, artichoke hearts, olives and balsamic onions
• 1 sticks bread to serve toasted

Equipment

• bowl

Directions

1. Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
2. Add the sundried tomatoes, season to taste, then stir well.
3. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.