Pinzimonio with Ricotta and Olive Oil

pinzimonio with ricotta and olive oil
Photo: Johnny Miller
Total Time:
5 mins

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.


  • 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


  1. 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.

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