Crispy Millet, Ricotta and Leek Bites with Warm Cherry Tomato Basil Dip

Instructions

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   1. Rinse the millet under cold water. Place it in a saucepan with 300 ml water, 1/2 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.

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   2. While the millet cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped leek and half of the garlic. Cook for 4 to 5 minutes until the leek is tender but not browned. Let it cool slightly.

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   3. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and lightly brush it with a little olive oil.

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   4. In a large bowl, combine the cooked millet, sautéed leek and garlic, ricotta, Parmesan, beaten egg, 40 g breadcrumbs, black pepper, sweet paprika, lemon zest, and the remaining 1/2 teaspoon salt. Mix well until you have a shapeable mixture.

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   5. Shape the mixture into 16 small bites or thick discs. Coat them lightly with the remaining 20 g breadcrumbs and place them on the prepared tray. Drizzle or brush the tops with some of the remaining olive oil.

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   6. Bake the bites at 220 °C / 425 °F for 14 to 16 minutes, turning halfway through, until golden and crisp on the outside.

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   7. While they bake, make the dip. Heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the remaining garlic and cook for 30 seconds. Add the cherry tomatoes, balsamic vinegar, sugar, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the tomatoes soften and create a rustic sauce.

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   8. Remove the dip from the heat and stir in the fresh basil. Adjust salt and pepper if desired.

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   9. Serve the crispy millet, ricotta, and leek bites hot with the warm cherry tomato basil dip. If you like, finish with a little extra grated Parmesan on top.