Name: Festive bread knots with Looye Honeytomatoes and ricotta dip
Prep time: 110
Cook time: 110
Total time: 110
Yield: 4
Ingredients: 180 g Looye Honingtomaten; 300 g Flower; 125 ml Water; 12 g Salt; 5 g Brown sugar; 20 g Butter; 7 g Dry yeast; 2 tbsp Dried Italian herbs; 50 ml Olive oil; 2 cloves Garlic; 2 sprigs Rosemary; 3 sprigs Fresh thyme; 1 pinch Coarse sea salt; 150 g Buffalo mozzarella; 70 g Parmesan cheese; 1 tsp sesame seeds; 250 g ricotta; 1/2 Lemon; 5 g Fresh basil; 1 Shallot; 1 pinch Fine sea salt; 1 pinch Black pepper; 5 g Tarragon

METHOD
1. Heat the water slightly and dissolve the yeast and brown sugar in it. Add the butter to melt it slightly and leave the mixture to one side. Meanwhile, in a mixing bowl, mix the flour with the salt and Italian herbs. Add the yeast mixture and use your hands to knead into a smooth dough, for about 15 minutes. Cover with a damp tea towel or plastic wrap and leave to rise in a warm place for 30 minutes.
2. After 30 minutes, thoroughly knead the dough again and leave to rise for 45 minutes, covered.
3. Pre-heat the oven to 200°C.
4. Finely chop the rosemary and thyme. Peel and press the garlic and mix with the olive oil and herbs.
5. Sprinkle a little flour on the counter. Roll out the dough into a rectangle with a rolling pin. Brush one half of the dough with herb oil, sprinkle with the grated mozzarella and Parmesan cheese and fold the other half of the dough over it. Press together gently.
6. With a knife or pizza cutter, cut strips of about 2 cm wide across the width of the dough slice. Next, pick up one strand of dough, holding one end between your thumbs and index fingers. Make a turning motion with one hand while holding the other hand still, to form a twisted strand. Now tie the twisted strand into a loose knot. Gently press the ends together, place on a baking tray lined with parchment paper and press in a Looye Honeytomato. Repeat this step with the remaining strands. Drizzle the dough knots with sesame seeds and coarse sea salt. Place the remaining Looye Honeytomatoes on the baking tray with the bread knots and bake everything in the oven for 20 minutes until cooked through and golden brown.
7. Meanwhile, make the ricotta dip. Grate the zest of the lemon and squeeze out the juice. Peel and very finely chop the shallot. Pick the leaves from the tarragon and basil sprigs and cut into thin strips. Mix well and sea-son with pepper. Serve the dip with the grilled Looye Honeytomatoes, a dash of extra virgin olive oil and coarse sea salt.

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