Pinzimonio with Ricotta and Olive Oil

Name: Pinzimonio with Ricotta and Olive Oil
Total time: 5 min
Ingredients: Assorted sliced raw vegetables, such as carrots, celery, endives, and Little Gem lettuce; 0.5 lemon; Kosher salt or flaky sea salt, such as Jacobsen; 0.5 cup whole-milk ricotta; Extra-virgin olive oil, for drizzling; Balsamic vinegar, for serving

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By

Lauryn Tyrell

Updated on February 17, 2020

pinzimonio with ricotta and olive oil — Photo: Johnny Miller

Total Time:

5 mins

Servings:

4

Crudité—the assortment of raw vegetables that can usually be found at the buffet table—are known as pinzimonio in Italy. Often presented alongside a single bowl of good olive oil for dipping, we zhushed things up while keeping it super simple by adding an easy dip of seasoned ricotta and a swirl of balsamic vinegar to the spread.

Ingredients

Assorted sliced raw vegetables, such as carrots, celery, endives, and Little Gem lettuce
½ lemon
Kosher salt or flaky sea salt, such as Jacobsen
½ cup whole-milk ricotta
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for serving

Directions

Toss sliced vegetables with a squeeze of lemon juice; season with salt. Place ricotta in a bowl and drizzle generously with olive oil. Top with a few drops of vinegar and a sprinkle of salt.

Cook's Notes

You can also serve this dip with warm bread or crisp grissini before a meal. Let the ricotta come to a cool room temperature first for easy dipping.