Crudites With Herbed Ricotta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A tasty dip of ricotta with fresh herbs. Martha Stewart Living, Aug 2011 Ingredients:
1 cup ricotta cheese, preferably fresh |
2 tablespoons fresh basil, chopped, plus leaves for sprinkling |
2 tablespoons fresh flat-leaf parsley, chopped |
coarse salt & freshly ground black pepper |
1/2 lb french haricots vert, trimmed |
1/2 lb yellow wax bean, trimmed |
1 bunch baby carrots, tops left intact (optional) |
1 lb zucchini, small, sliced 1/4 inch thick on the bias |
1 lb yellow squash, small, sliced 1/4 inch thick on the bias |
1 english cucumber, cut into spears |
Directions:
1. Stir together ricotta, chopped basil and parsley. Season with salt and pepper.
2. Arrange vegetables on a platter. Sprinkle with basil leaves.
3. Serve with herbed ricotta.
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