Friday night I hosted my first Craft Beer Tasting Party. I have to say that the challenge of making bar food based on a vegetarian diet was pretty exciting! I get so used to making things based on my diet, and never quite thought about it before, but I was more than excited to embark on this journey! That was of course until it came down to actually looking for recipes! Sweet Baby Jesus I never realized how hard it is to find vegetarian appetizers that are more exciting than carrots and celery along side a veggie dip!
Ugh, how do you all do it!
Thankfully my sister has more experience with it than I do, so she made an amazing Poutine, Falafel with Hummus and Tahiti Sauce , Cheese Board, and Mini Mascarpone Tarts! I ended up making a Queso Blanco, Ricotta Thyme + Olive Oil Spread, and the non original Carrot + Celery Platter with none other than a Veggie Dill Dip.
If you enjoy craft brews, feel free to drop your suggestions in the comments below!
2 Cups Ricotta; at room temprature
1 Cup Whole Milk
4 Garlic Cloves; smashed and minced
4 Tbsp Fresh Thyme Leaves
1 Tsp Dried Oregano
Extra Virgin Olive Oil
Sea Salt to taste
White Pepper to taste
Honestly, this is so easy you guys.
All your going to do is put your ricotta in a large bowl, add the milk and stir well until it is fully mixed as well as smooth and fluffy.
Then add your minced garlic, thyme, oregano, salt, and pepper then mix well.
To serve, drizzle a bit of olive oil on top along with a few extra sprigs of thyme.
Serve alongside toasted ciabatta bread and enjoy!
Here are a couple more pictures of the tasting, I hope you all enjoy and maybe have your own sometime soon!
Also I highly recommend Hardywoods Raspberry Stout… it really tastes like raspberry jam. 🙂