Whipped Ricotta with Crudite and Garlic Toasts

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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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


  1. Preheat the broiler to high.
  2. 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.
  3. 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.
  4. Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.
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