Thanksgiving is tomorrow! And if you’re in need of an easy appetizer to bring to your celebration, check out this delicious dip and bread I made right here on the boat! It’s a no-knead bread, and it only takes about two and a half hours from start to finish, so you don’t need to be working on it all day.
As for the dip, it’s a throw together and bake kind of recipe. So simple and so delicious. It will be the hit of any party!
Scroll past video to see full recipes. I’ve split them in two so that you can make each independently if you so wish.
Baked Ricotta Dip with Roasted Tomatoes
This dip is creamy and cheesy and perfect for any holiday party!
For the roasted tomatoes
- 1 package cherry tomatoes cut in half
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic chopped
- 1 sprig fresh rosemary roughly chopped
- salt and pepper to taste
For the dip
- 16 oz ricotta cheese
- 1 cup shredded Italian cheese blend
- 1/4 cup olive oil
- 2 sprigs fresh rosemary chopped well
- 3-4 cloves garlic chopped
- 1 tsp red pepper flakes
- 1 tsp sea salt
- 1 tsp pepper
Preheat oven to 425 degrees.
Toss your cherry tomatoes, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper in a small bowl.
Spread tomatoes out on a parchment paper lined cookie sheet.
Bake for about 20 minutes or until tomatoes have expelled their juice and started to brown around the edges.
Pull them out of the oven and set aside.
In a separate bowl, combine all dip ingredients.
Spread dip mix into a small baking dish. Bake for 10 minutes or until edges start to brown.
With about 5 minutes left in your baking time, remove dip, spread tomatoes over the top and finish baking.
If you don’t have a couple of hours, or you simply don’t want to make your own bread, feel free to pick up a baguette or something at the grocery store. Don’t worry, I won’t be offended. But you should try the bread at some point. You won’t be disappointed!
Boat Baked Bread
You know, like home baked bread...only in a boat? It's amazing. And its simple.
And it's adapted from Life as a Strawberry's awesome recipe.
- 1 pckg Active Dry Yeast
- 1 tsp sugar
- 1.25 cups warm water about 100 degrees
- 1.5 tsp sea salt
- 2.5 cups all purpose flour
For the topping
- 1 sprig fresh rosemary chopped small
- 1 tsp coarse sea salt
- 1/2 tsp garlic powder
Add water to a bowl, and sprinkle yeast and sugar on top. Mix gently and let sit for about 5 minutes or until the mixture starts to bubble.
Add salt to the bowl. Mix gently.
Add your flour a little at a time, mixing until combined with each addition.
Once all the flour is in, sprinkle a little extra flour on top of your dough ball, then flip the ball over and sprinkle a little more flour. We do this so the dough doesn't stick to the bowl while it is rising.
Cover the bowl with a dish towel, and let it sit for about an hour or until the dough has about doubled in size.
When the dough is ready, sprinkle a little bit of flour on a cutting board and gently tip the bowl to release the dough onto your board.
Gently fold each side into the center to make the shape of your loaf.
Sprinkle a little more flour on top and gently place your dough into a fresh bowl, seam side down.
Cover with your towel and let rise for another 30-45 minutes.
While your dough is rising, preheat the oven to 450 degrees. Place your empty stock pot (and lid) in the oven while it heats so it is nice and hot when you put your dough inside.
When your dough is done rising, turn it out onto a sheet of parchment paper so the seam side is now up.
Dust with chopped rosemary, sea salt and garlic.
Very carefully remove your hot pot from the oven and place your dough with the parchment paper into it.
Replace the lid and carefully put the pot back into the oven.
Bake for about 30 minutes.
At the 30 min mark, remove the lid of the pot and allow to cook for another 10-20 minutes or until your crust is crunchy and starting to brown.
Remove from the oven and place on cutting board or cooling rack. Let cool slightly (but not all the way!) before serving.
Enjoy with your baked ricotta dip or with a simple smearing of butter.
The original recipe used a dutch oven for this bread. I don't have one, which is why I used the stock pot. I believe any covered pot will work just fine as it is the steam inside that gives the bread its nice crunchy crust.
If you have an oven with a lower heating element like ours (as opposed to one at the top of the oven), you may need to take the bread out of the pot, move your rack up and bake the last 10-20 minutes on an upside down cookie sheet to avoid burning the bottom. Your crust will also be a little less brown (like ours in the photo).
Have you ever baked bread on your boat before? Or in your house? I’d never made it until I moved onto the boat, and I think I’m hooked!