CruditÉs With Herbed Ricotta Recipes

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HERBED RICOTTA BRUSCHETTAS



Herbed Ricotta Bruschettas image

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
  • When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
  • Place the salad greens in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

WHIPPED BASIL RICOTTA WITH CRISP SPRING VEGGIES



Whipped Basil Ricotta with Crisp Spring Veggies image

Whipped Basil Ricotta with Spring Crudité ~ a healthy ode to spring produce, this raw vegetable appetizer with a fluffy herb ricotta dip is the perfect way to welcome the new season.

Provided by Sue Moran

Categories     Appetizer

Time 20m

Number Of Ingredients 20

4 ounces fresh basil
1 clove garlic
3 Tbsp pine nuts
juice of 1 lemon
1/4 cup extra virgin olive oil
kosher or sea salt
fresh cracked black pepper (optional)
8 ounces whole milk ricotta cheese
baby carrots
small cucumber sticks
radishes
golden beets (peeled and sliced very thin)
jicama (peeled and cut in matchsticks)
small green onions
red pepper strips
purple cauliflower florets
French green beans
cherry tomatoes
yellow bell pepper strips
watermelon radish (sliced very thin)

Steps:

  • Rinse and remove the thick stems from the basil, smaller stems are fine. Load it into a food processor. Add the garlic, pine nuts, and the juice of 1/2 the lemon. Process, scraping down the sides, until the basil is well broken down and becomes a rough paste.
  • Add the olive oil and process further until the sauce is smooth. Scrape down the sides of the machine to get everything incorporated. Taste the pesto to adjust the lemon and add salt to taste. I added the juice from the other half of the lemon.
  • Add the ricotta to the bowl of the food processor and process until everything is well combined and smooth.
  • Taste one last time to adjust the salt, and then chill until needed. Add fresh cracked black pepper if you like.
  • Serve the basil ricotta in the center of a plate of fresh vegetable crudité.

CRUDITES WITH HERBED RICOTTA



Crudites with Herbed Ricotta image

A tasty dip of ricotta with fresh herbs is an easy upgrade for whatever vegetables you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 8

1 cup ricotta cheese, preferably fresh
2 tablespoons chopped fresh basil, plus leaves for sprinkling
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 pound mixed beans, such as haricots verts and yellow wax beans, trimmed
1 bunch baby carrots, tops left intact (optional)
2 baby zucchini or baby yellow summer squashes, sliced about 1/4 inch thick on the bias
1 English cucumber, cut into spears

Steps:

  • Stir together ricotta, chopped basil, and parsley. Season with salt and pepper.
  • Arrange vegetables on a platter. Sprinkle with basil leaves. Serve with herbed ricotta.

BLANCHED CRUDITES



Blanched Crudites image

Provided by Ina Garten

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
  • Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
  • Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
  • Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
  • Slice the radicchio into wedges.
  • Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
  • Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

CRUDITÉS WITH HERBED RICOTTA



CRUDITÉS WITH HERBED RICOTTA image

Number Of Ingredients 10

1 cup ricotta cheese preferably fresh.
2 tablespoons chopped fresh basil, plus leaves for sprinkling.
2 tablespoons chopped fresh flat-leaf parsley.
coarse salt and freshly grund pepper.
1 pound mixed beans,such as haricots verts
and yellow wax beans, trimmed.
1 bunch baby carrots, tops left intact(optional)
2 baby zucchini or baby yellow summer squashes sliced about 1/4 inch thick on the
bias
1 english cucumber, cut into spears

Steps:

  • 1. Stir together ricotta, chopped basil, and parsley with salt and pepper. 2. Arrange vegetables on a platter. Sprinkle with basil leaves. Serve with herbed ricotta.

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