Whipped Ricotta with Crudite and Garlic Toasts
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 29
- Sodium
- 237
- Total: 20 min
- Active: 20 min
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
Directions
- 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.