Make a mango salsa style bruschetta, then top on Cobs Corn chips along with the fresh herbs and ricotta mix. Summer party food that's good for you!
Ingreadient:
- 250g tub smooth ricotta
- 1/2 bunch chives, finely chopped
- 1-2 shallots, finely chopped
- 3 mangoes, skin and seed removed, diced
- 2 birds eye chilies, seeds removed, finely chopped
- 1 small red onion, finely diced
- 1/3 cup mint, chopped
- 1 tbsp lime juice
- 1 tbsp caster sugar
- Cobs By the Sea Salt Naked Corn chips, to serve
Direction:
- In a medium bowl, combine ricotta, chives and shallots. Season
- In a separate medium bowl, combine all remaining ingredients except the mint
- In a small jug, combine lime juice and sugar. Whisk until sugar dissolves. Add to salsa
- Season then chill in the fridge for 30 minutes. Add mint
- To serve, spread Cobs By the Sea Naked Corn Chips with a teaspoon of herbed ricotta. Top with 1 tablespoon of salsa. Repeat with remaining chips, ricotta and salsa
