Whipped Ricotta with Crudite and Garlic Toasts

Name: Whipped Ricotta with Crudite and Garlic Toasts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1 pound fresh ricotta, drained; 1 lemon, zested and juiced; Kosher salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 small loaf crusty Italian bread, such as filone, sliced crosswise 1 inch thick; 1 clove garlic, peeled; Assorted vegetables, for serving, such as radishes, snap peas, rainbow carrots, broccoli and/or cauliflower florets, Persian cucumbers and cherry tomatoes

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Ingredients

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1 pound fresh ricotta, drained

1 lemon, zested and juiced

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 small loaf crusty Italian bread, such as filone, sliced crosswise 1 inch thick

1 clove garlic, peeled

Assorted vegetables, for serving, such as radishes, snap peas, rainbow carrots, broccoli and/or cauliflower florets, Persian cucumbers and cherry tomatoes

Directions

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Whipped Ricotta with Crudite and Garlic Toasts

12m Easy 99%

CLASS

Preheat the broiler to high.
Combine the ricotta, lemon zest and juice in a food processor; season with salt and pepper and process until smooth. Transfer to a serving bowl and drizzle with the 1 tablespoon olive oil. Set aside.
Place the sliced bread on a baking sheet. Drizzle each slice with olive oil. Broil until golden, flipping once and watching closely, about 3 minutes. Remove from the oven and immediately rub each slice with the garlic and sprinkle with salt.
Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.