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Crudites with Herbed Ricotta

A tasty dip of ricotta with fresh herbs is an easy upgrade for whatever vegetables you have on hand.

  • Prep:
  • Total Time:
  • Servings: 4
Crudites with Herbed Ricotta

Source: Martha Stewart Living, August 2011

Ingredients

  • 1 cup ricotta cheese, preferably fresh
  • 2 tablespoons chopped fresh basil, plus leaves for sprinkling
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1 pound mixed beans, such as haricots verts and yellow wax beans, trimmed
  • 1 bunch baby carrots, tops left intact (optional)
  • 2 baby zucchini or baby yellow summer squashes, sliced about 1/4 inch thick on the bias
  • 1 English cucumber, cut into spears

Directions

  1. Stir together ricotta, chopped basil, and parsley. Season with salt and pepper.

  2. Arrange vegetables on a platter. Sprinkle with basil leaves. Serve with herbed ricotta.

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