Light and airy whipped ricotta makes a delicious appetizer when paired with some focaccia bread and a rainbow of veggies like sliced peppers and cucumber for easy dipping.
Ingredients
- 1 (10 oz) package classic focaccia bread
- 4 tbsp olive oil, divided
- 1 cup whole-milk ricotta
- 1 lemon
- 1 tbsp chopped mint
- 2 tsp chopped parsley
- 1 English cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 1 (14 oz) package celery & carrot sticks
- 1 (10 oz) package cherry tomatoes
Steps
- Preheat a grill or grill pan over medium. Slice focaccia into 1"-thick slices and brush with 2 tablespoons oil. Grill focaccia until lightly charred, 2 to 3 minutes per side.
- In a medium bowl with a hand mixer or stand mixer, beat ricotta until fluffy, 2 to 3 minutes. Transfer whipped ricotta to a small serving bowl, swirling top with a spoon. Into a second small bowl, zest lemon. Add mint, parsley, and remaining 2 tablespoons oil. Season with salt and pepper and stir to combine. Drizzle herb mixture over whipped ricotta.
- Slice cucumber into ¼"-thick slices. Seed and slice the bell peppers. Serve whipped ricotta with cucumber, sliced peppers, celery & carrot sticks, cherry tomatoes, and toasted focaccia.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
- Raw food
Tags
- Lighter
- Healthier
- Plant Forward
- Nut Free
- vegetarian
- Lifestyle
- Guiding Stars
- Affordable
- Meal Prep
- Egg Free