|60 ml||mascarpone cheese|
|375 ml||gruyère cheese — grated|
|125 ml||almond flour|
|60 ml||coconut flour|
|15 ml||psyllium husk|
|5 ml||fresh thyme — chopped|
|125 ml||ricotta cheese|
|30 ml||crème fraîche|
|60 ml||almonds — slivered, toasted|
|1||green chillies — chopped|
|180 ml||cocktail tomatoes|
|15 ml||lemon juice|
|salt and freshly ground black pepper|
Gently heat the mascarpone in a small saucepan on the stove over the lowest possible setting. Add the cheese and allow it to melt gently. Alternatively you could do this step in the microwave. Remove it from the heat. Place it in a food processor together with the rest of the ingredients and blend until smooth.
Place the mixture between 2 sheets of baking paper and roll it out to a thickness of about 0.5cm thick. Place it in the fridge to firm up for 20 minutes.
Preheat the oven to 180°C. Cut the dough into the desired shapes and place it on a lined baking tray. Bake for 12-15 minutes until golden and crisp. Let it cool for 5 minutes and then transfer it to a cooling rack. Once cool, store it in an airtight container.
For the dip, place everything in a food processor and blend until smooth. Season it to taste
Replace the Gruyere cheese with cheddar, mozzarella or Parmesan for alternative flavourings. Thyme can also be substituted with chopped rosemary, oreganum or chives.